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Zucchini And Edamame Quiche

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All-purpose flour, for dusting

Tart Dough

2 tablespoons extra-virgin olive oil

1 tablespoon plus 1 teaspoon minced garlic

12 ounces zucchini (about 2 medium), trimmed and cut into 1/2-inch cubes

1 cup frozen shelled edamame, thawed

Coarse salt and freshly ground pepper

2 large eggs

1 cup heavy cream

1/2 cup milk

1 cup finely grated pecorino Romano cheese (about 3 ounces)

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