Caramelized onions add a subtle flavor to this versatile quiche. The recipe was originally published in Cooking Light Magazine.

1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1 Tbsp olive oil
4 cups (1/8-inch-thick) slices zucchini (1 1/2 lbs.)
3 cloves garlic, minced
3/4 tsp kosher salt, divided
1/2 cup finely chopped caramelized onions
1 cup whole milk
1 1/2 Tbs all-purpose flour
1/2 tsp freshly ground black pepper
3 extra large eggs
2 oz Parmesan cheese, grated (about 1/2 cup)

1. Preheat oven to 425°.
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 425° 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 375°.
4. Heat a large non stick skillet over medium-high heat. Add oil to pan; swirl. Add zucchini and garlic; sprinkle with 1/4 teaspoon salt. Sauté 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 375° for 50 minutes or until set. Let stand 10 minutes before serving.

Servings: 6