Zucchini Quiche

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1. 1
   Preheat oven to 350F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.
2. 2
   Roll the dough out on a well-floured work surface until it’s approximately 12- inches in diameter.
3. 3
   Transfer it to a 9-inch deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
4. 4
   Prick the bottom of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is much easier to transfer to the oven once it’s filled).
5. 5
   Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked. Then remove.
6. 6
   Meanwhile, heat the oil in a large skillet over medium heat.
7. 7
   Add the onion and garlic and sauté 30 seconds.  Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.
8. 8
   Cook for 7-8 minutes, stirring every couple minutes, until the zucchini has softened and flavors combined. With a slotted spoon, transfer three-quarters of the zucchini to par-baked crust.
9. 9
   In a medium bowl, add the eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil and ½ teaspoon salt and pepper, to taste. Using a fork, mix to combine until uniform.
10. 10
    Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan.
11. 11
    Cover the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.
12. 12
    Bake 350F 50 minutes to 1 hour, or until set and top is browned.
13. 13
    Remove from oven and allow to cool for at least 10 minutes before slicing and serving. Top with basil, slice into 6 pieces and serve.