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Dairy
Easy
50 Minutes
Diets 
Every holiday has that nostalgic dish your mom pulls out that becomes synonymous with that chag. It becomes a part of the woven thread of childhood memories, so reminiscent of your youth that one bite takes you back. My mother makes this every year, and it wouldn’t be Shavuos without it!
8 mini (4-inch) pie crusts
2 tablespoons butter
1 tablespoon chopped shallot
4 to 5 small zucchinis, thinly sliced
1 teaspoon salt
1/2 teaspoon Pereg Black Pepper
1/4 teaspoon nutmeg
3 eggs
3/4 cup milk
1/4 cup grated cheese
1/2 tablespoon cold butter, diced
Parmesan cheese, for sprinkling
Preheat oven to 350 degrees Fahrenheit.
Bake pie crusts according to package directions. Let cool.
Melt butter in a skillet over low heat. Add shallot and sauté until transparent. Add zucchini, salt, pepper, and nutmeg. Cook for another 10 minutes.
Beat eggs lightly in a medium bowl. Add milk and mix, for a total of one and a half cups combined.
Add zucchini and grated cheese to egg mixture and mix to combine. Divide between pre-baked pie shells. Scatter diced butter on top and sprinkle with Parmesan. Bake until golden brown, approximately 30 minutes.
Photography by Chay Berger
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Could I make this without the crust and bake it in muffin tins?