A delightful tart featuring zucchini, cheese, and a creamy filling, perfect for any meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Slice the zucchini and onion thinly, and mince the garlic.
Uniform slices help the vegetables cook evenly.
Heat olive oil in a skillet over medium heat and sauté the zucchini, onion, and garlic until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Season the sautéed vegetables with salt and let them cool slightly.
Cooling prevents the eggs from cooking prematurely when mixed.
In a mixing bowl, whisk together the eggs, milk, heavy cream, and half of the mozzarella cheese.
Whisk until the mixture is smooth and well combined.
Place the pie crust in a pie dish and spread the sautéed vegetables evenly over the bottom.
Press the vegetables gently to create an even layer.
Pour the egg mixture over the vegetables and sprinkle the remaining mozzarella cheese on top.
Pour slowly to avoid spilling over the edges.
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden.
Check doneness by inserting a knife into the center; it should come out clean.
Let the tart cool for a few minutes before slicing and serving.
Cooling helps the filling set, making it easier to slice.