Yield: 4-6 Servings

1 Box Pie Crust (add 1 T. red pepper flakes)
3 T. Extra Virgin Olive Oil
1 C. chopped Onion
1- 4 oz. jar chopped pimentos with excess liquid squeezed out
1 large Zucchini, shredded and excess liquid squeezed out
3 large Eggs
1/4 C. Parmesan, grated
1 C. Milk
3 oz. Feta Chees, crumbled
1/4 C. chopped Pikled Garlik

Preheat oven to 350 degrees. Prepare pie crust according to directions plus adding the red pepper flakes. Bake until golden brown. You may want to put some added weight on top of crust i.e. line the top of crust with aluminum foil and then place uncooked beans like pinto or black eyed peas on top. This weight keeps the dough crust from shrinking. After crust is finished baking, remove from oven.

Increase oven temperature to 375 degrees.

In a large skillet, heat oil over moderate heat. Add onion and cook until translucent. Turn up heat to moderately high. Add pimentos, zucchini, and cook. Stir until just heated through. Drain off any excess liquid. Beat the eggs in a bowl and add the parmesan and milk. Add the zucchini mixture, feta, and Pikled Garlik, and pour into the pie shell. Bake on a sheet pan in the middle of the oven for 30-35 minutes or until set.