1-First Step: Prep and Parbake the Crust Preheat your oven to 350F. Let the 1 9-inch refrigerated pie dough sit at room temperature while you prepare the filling so it rolls more easily. On a lightly floured surface, roll the dough to about a 12-inch diameter, then transfer it to a 9-inch deep pie dish, pressing firmly along the bottom and sides. Trim excess dough, leaving about a 1/2-inch overhang, then fold the overhang under and crimp or press to make a neat edge. Use the tines of a fork to prick the bottom in several places to prevent air pockets during baking. Place the crust on a small baking sheet for easy transfer. Parbake the crust for 10 to 15 minutes. Parbaking (also called blind baking) keeps the bottom from getting soggy under the moist filling. After parbaking, remove the crust from the oven and set it aside while you finish the filling.

2-Second Step: Sauté the Vegetables Heat 1 tablespoon oil in a large skillet over medium heat. Add 1/4 cup diced red onion and 1 large minced garlic clove; sauté about 30 seconds just to soften and release aromatics. Add the 2 medium zucchini (sliced 1/8-inch thick), 1 teaspoon salt, and pepper to taste. Cook 7 to 8 minutes, stirring occasionally, until the zucchini is tender and most of the moisture has evaporated. Salt helps draw out water during cooking; this prevents a watery filling. Use a slotted spoon to transfer three-quarters of the sautéed zucchini into the parbaked crust, leaving a small amount in the pan so you can taste and adjust seasoning if needed.

3-Third Step: Make the Egg Custard In a medium bowl, whisk together 6 large eggs and 1/2 cup skim milk until combined. Stir in 1/2 cup part-skim ricotta cheese, 1/2 cup part-skim shredded mozzarella cheese, 2 tablespoons grated Parmesan, 2 tablespoons chopped basil, plus a pinch more salt and some freshly ground pepper. Whisk until the ricotta is broken up and the mixture is uniform but still slightly textured. These cheeses create a creamy custard that sets into tender slices without being heavy.

4-Fourth Step: Assemble the Quiche Pour the egg and cheese mixture over the zucchini in the parbaked crust. Distribute it evenly so the custard settles between the zucchini layers. Top the custard with the remaining quarter of the sautéed zucchini and sprinkle the final 2 tablespoons of grated Parmesan over the top for color and flavor. Cover the crust edge with aluminum foil to prevent over-browning. Place the quiche on the center rack of the oven and bake at 350F for 50 minutes to 1 hour, or until the eggs are set and the top is golden brown. The center should jiggle slightly but a knife inserted near the middle should come out mostly clean.

5-Final Step: Rest, Slice, and Serve Remove the quiche from the oven and let it cool at least 10 minutes before slicing. Cooling lets the custard finish setting and makes slicing neater. Garnish with extra chopped basil, then cut into 6 slices. Serve warm or at room temperature. This zucchini quiche pairs nicely with a simple green salad, roasted tomatoes, or crusty bread.