Mix flour and salt. Blend oil and cold water with fork (lots of bubbles). Add liquid mixture to flour and stir. Roll dough between 2 pieces of waxed paper. Place dough in pie plate. Flute if you have the talent. Poke 5 sets of holes in the bottom of the crust with a fork.
For this use, I pre-baked the crust just about 7 minutes. For other uses, it isn't always necessary.
Recipe for Zucchini Filling
1 good-sized zucchini, thinly sliced
1/3 onion, thinly sliced
1 teaspoon olive oil
2 Tablespoons milk
1/2 cup cheese, finely shredded and divided [my mom had the four cheese blend]
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt or more to taste
Saute zucchini and onion in olive oil about 5 minutes just to soften. Beat eggs, add seasonings, salt, and milk. Beat together. Layer onions and zucchini on pie crust. Top with half of cheese. Pour egg mixture over vegetables. Top with remaining cheese. Bake at 400 degrees until top is golden brown, about 30-35 minutes.
I should have tried this recipe much sooner, but broccoli and cauliflower were just three weeks ago on sale for a really good price in our little corner of the world. The recipe came from a book called The Vegetarian Bible, a gift from friends, Frank and Emily. Unfortunately, they gave me the book right before I started feeling sick from my pregnancy, and I wasn't interested in cooking for a long while after that. I'm glad I finally got the time, energy, and desire to pull it out.