Zucchini, Leek & Feta Quiche

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1 frozen deep-dish 9” pie crust (thawed)*

2 medium zucchini, washed and cut into 1/4" rounds

2 leeks, cleaned & sliced into thin half-moons

6 ounces feta cheese, French or Greek

2 tablespoons olive oil

6 large eggs

1 cup milk, 2% or whole

1 tablespoon fresh picked mint, sliced thin or torn

½ teaspoon salt

¼ cup grated pecorino or Parmesan

1 cup + 2 tablespoons flour

1/3 cup butter, chilled and cut into ½” pieces

3-4 tablespoons milk

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