Zucchini Quiche

Ricotta Dough
2/3 cup flour
1/2 tsp salt
1/3 cup soft butter
1/2 cup Ricotta

Mix flour and salt in a bowl.
Add soft butter and whisk with mixer to a crumbly mass.
Add Ricotta and continue briefly with hand mixer.
Assemble quickly to a dough but don't kneed.
Cover bowl and cool in refrigerator for about one hour.
After an hour roll out dough, lay out in a 9-inch quiche pan and poke dough several times with a fork.



Filling
1/3 cup heavy cream
172 cup sour cream
1/3 cup light cream
2 eggs
1/2 tsp salt
pepper
nutmeg
3 small zucchini
2 bushes parsley
dill
marjoram
1/4 cup Gruyere cheese

Mix heavy cream, sour cream light cream eggs salt pepper and nutmeg very well.
Grate zucchini and add to mixture.
Chop parsley, dill and marjoram finely and add.
Grate Gruyere cheese and add into mixture.
Pour mixture immediately into baking dish with dough.

Bake on the bottom rack of preheated oven at 430 degrees for 30 minutes.
Serve hot or warm.