Organic Buying Club of So. Fla.

Slender wedges of this creamy quiche also make a wonderful appetizer.

Crust
1 1/4 cups unbleached all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water

Filling
1 tablespoon butter
12 ounces yellow crookneck squash, cut into 1/4-inch-thick rounds
2 teaspoons chopped fresh thyme or basil

6 large eggs
1 cup whipping cream (may sub with 1/2 and 1/2)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
3/4 cup (packed) coarsely grated mozzarella cheese (about 3 ounces)

For crust:
Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.

Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.

For filling:
Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Saut