Serves 6

The zucchini might sink into the filling a bit when you’re putting the lattice together, but as the quiche cooks, the filling should push it back to the surface. Try bringing this to your next potluck; it tastes just as good at room temperature.

1 sheet puff pastry, thawed

4 eggs, beaten

2 tablespoons heavy cream

2 tablespoons ricotta

¼ cup grated Parmesan cheese

Salt and pepper, to taste

1 medium zucchini

1. Set the oven at 375 degrees and have on hand a 9-inch pie pan.

2. Carefully place puff-pastry sheet into the pie pan. Using a sharp knife, trim any overhanging edges of pastry and discard.

3. Whisk together eggs, cream, ricotta, Parmesan, salt, and pepper. Pour filling into pie shell.

4. Using a vegetable peeler or sharp knife, cut long strips of zucchini. Create a lattice pattern on top of the quiche by alternately layering zucchini slices. Trim any overhanging edges of zucchini.

5. Bake until quiche is fully set, about 30 minutes. Let cool slightly before slicing. Sydney Oland

Sydney Oland can be reached at sydney.oland@gmail.com.