Zucchini Tomato Quiche

Zucchini Tomato Quiche

1 1/2 pounds zucchini
salt
3 medium ripe tomatoes
4 tablespoons butter
1 tablespoon oil
3 eggs, separated
2 cups Swiss cheese, grated
1/2 cup feta cheese
freshly ground pepper
1 tablespoon fresh basil, chopped or mint

Wash the zucchini, trim and cut into 1/4 inch slices. Salt, drain and
pat dry. Meanwhile, peel the tomatoes, halve horizontally and remove
the seeds. Heat 2 tablespoons butter with the oil in large saute pan.
Lightly brown the zucchini on both sides, drain on brown paper.
Lightly brown the tomatoes until they soften slightly but do not
become limp. Cool. When you are ready to assemble the pie, beat the
egg yolks, set aside. Place half the zucchini in 9 x 12 inch dish.
Sprinkle with 1/3 of the grated Swiss cheese and half the feta cheese,
dot with 1 tablespoon butter and sprinkle with salt, pepper and half
the basil or mint. Beat the egg whites and fold into the yolks. Spread
half of this mixture over cheeses. Slightly flatten the halved
tomatoes and arrange across the pie. Sprinkle with 1/3 of the Swiss
cheese, half of the Feta cheese and the remaining basil or mint. Top
with the remaining zucchini slices and season with salt and pepper.
Spread with remaining egg mixture, top with the remaining Swiss cheese
and dot with remaining tablespoon of butter. Bake in a preheated 400F
oven for 25 to 30 minutes or until the eggs are set.