Zucchini quiche

It's zucchini and tomato season, so it's the perfect time for a zucchini quiche served with a tomato salad. Easy, heathy-ish and fast.

Ingredients:

• 2 zucchini (about 550-600 g)
• 2 garlic cloves, minced
• 1 onion
• sunflower oil
• salt
• pepper
• 1 tsp dried thyme
• 200 ml sour cream
• 2 eggs
• 200 g feta, crumbled
• 150 g filo dough
• 60 g cheddar, grated (or any other melting cheese)

Method:

• Preheat oven to 200 degrees C.
• Prepare a 23 cm round cake tin.
• Cut zucchini in cubes or thin slices.
• Chop onion.
• Put a pan with some oil on the stove and once oil is heated through, add onion and zucchini and fry for about 5 minutes, until the vegetables are soft.
• Add garlic and fry for another 1, 2 minutes.
• Add thyme, salt and pepper and mix (you should taste the mixture at this stage, if it doesn't taste of anything, add a little more salt).
• In a separate bowl mix the eggs with the sour cream. Add feta, salt and pepper and mix.
• Pour egg mixture over vegetables and mix well.
• Open out the filo pastry sheets and brush the top one with some oil. Lay it oily side up in the prepared tin, pressing it in against the bottom and sides and leaving the excess hanging out over the top. Repeat with the rest of the sheets of pastry, brushing each with oil and laying them not directly on top of one another but overlapping so all of the inside of the tin is covered.
• Add vegetable mixture to pan.
• Spread the grated cheddar on top of the vegetables.
• Fold the excess filo pastry inwards to enclose the filling. 
• Put the tin in the oven and bake for 35 minutes.