Pastry for a 9" pie plate
2 to 3 zucchinis, shredded
1 tablespoon kosher salt to sweat zucchini
3 large eggs, beaten
1 1/2 cups half and half
1 1/2 cups shredded Manchago cheese ( Could substitute a mixture of Swiss and Parmesan)
1/8 tsp nutmeg
Salt and Pepper to taste
Place shredded zucchini in a colander in the sink or over a bowl. Add the kosher salt and mix. Let stand for 20 minutes to allow the zucchini to release it's juices. Rinse the zucchini to eliminate the salt and squeeze it until it is very dry.
In the meantime, preheat oven to 425 degrees F. Prick prepared pie crust all over with a fork. Place in oven to brown slightly (about 10 minutes). Let cool for a few minutes.
Put half of the Manchego cheese in the bottom of the pie pan. Add all of the zucchini.
Mix together the eggs, half and half, nutmeg and salt and pepper. Pour over the zucchini. Add the rest of the cheese to the top. Reduce oven temperature to 350 degrees F. and bake the quiche until it is puffed and slightly browned (about 30 to 40 minutes).