Zucchini and Caramelized Onion Quiche

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup caramelized onions finely chopped
• 3 large eggs 
• 1.5 tablespoons flour all-purpose
• 3  garlic clove minced
• 0.8 teaspoon kosher salt divided
• 1 cup milk 1% low-fat
• 1 tablespoon olive oil 
• 0.5 cup parmesan grated
• 14.1 ounce pie crust dough refrigerated (such as Pillsbury)
• 4 cups zucchini ()

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• aluminum foil

Directions

1. Preheat oven to 42
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.
3. Bake at 425 for 12 minutes or until edges are golden.
4. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
5. Reduce oven temperature to 37
6. Heat a large nonstick skillet over medium-high heat.
7. Add oil to pan; swirl.
8. Add zucchini and garlic; sprinkle with 1/4 teaspoon salt. Saut 5 minutes or until crisp-tender. Cool slightly.
9. Arrange Basic Caramelized Onions over bottom of crust; top with zucchini mixture.
10. Combine remaining 1/2 teaspoon salt, milk, flour, pepper, eggs, and cheese in a medium bowl, stirring well with a whisk.
11. Pour milk mixture over zucchini mixture.
12. Bake at 375 for 35 minutes or until set.
13. Let stand 10 minutes before serving.