Zucchini And Caramelized Onion Quiche

• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
• 1 tablespoon olive oil
• 4 cups (1/8-inch-thick) slices zucchini
• 3 garlic cloves, minced
• 3/4 teaspoon kosher salt, divided
• 1 cup 1% low-fat milk
• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 3 large eggs
• 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

1. Preheat oven to 425u0b0.
2. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425u0b0 for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
3. Reduce oven temperature to 375u0b0.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl. Add zucchini and garlic; sprinkle with 1/4 teaspoon salt. Saute 5 minutes or until crisp-tender. Cool slightly.
5. Arrange Basic Caramelized Onions over bottom of crust; top with zucchini mixture. Combine remaining 1/2 teaspoon salt, milk, flour, pepper, eggs, and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture. Bake at 375u0b0 for 35 minutes or until set. Let stand 10 minutes before serving.

olive oil, zucchini, garlic, kosher salt, milk, flour, freshly ground black pepper, eggs, cheese

Taken from www.myrecipes.com/recipe/zucchini-onion-quiche (may not work)