• Move oven rack to lower-middle position and preheat oven to 350 degrees F.

MAKE ZUCCHINI FILLING:

• In a large skillet over medium-low heat, heat oil until shimmering. Add zucchini, shallot, garlic, and salt and cook, covered, until onions are tender and zucchinis have released their liquid, about 7 minutes.
  ½ Tablespoon olive oil, 2 small zucchinis, 1 large garlic clove, ¼ teaspoon salt, 1 large shallot
• Uncover and cook until the bottom of the pan is dry, often stirring, about 4-5 minutes. Transfer zucchini filling to medium bowl, toss with basil and flour and set aside to cool for 5 minutes.
  1 Tablespoon all-purpose flour, 3 Tablespoons chopped fresh basil

MAKE CUSTARD:

• In a large bowl, whisk together eggs, half and half, salt, pepper, and nutmeg. Fold in zucchini filling and fontina and Parmesan cheeses.
  ¼ teaspoon salt, 2 large eggs, 1 cup half and half, ¼ teaspoon white pepper, ¼ teaspoon nutmeg, ¼ cup shredded fontina cheese, 2 Tablespoons freshly grated Parmesan cheese, ¼ teaspoon salt
• Place unbaked pie crust on top of the baking sheet, and pour the mixture into unbaked pie crust.
  2 Tablespoons freshly grated Parmesan cheese, 1 8 ounce deep-dish frozen pie shell, thawed (I like Marie Callender’s the best)

BAKE QUICHE:

• Bake until quiche is set and crust is golden brown, about 34-38 minutes. Cool on wire rack 20 minutes before serving.