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.
Reduce oven temperature to 375°.
Heat a large nonstick 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.
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 35 minutes or until set. Let stand 10 minutes before serving.
Based on the other reviews, I doubled the amount of caramelized onions in the recipe and doubled the garlic. I had to cook it an extra 5 minutes because it was initially too watery. I would make it again - it had a nice flavor and one piece was very filling.
This is a pretty good recipe, though I used lots more onions than called for, which amped up the flavor. I'm not sure the cheese does much, so I'd probably skip that next time. I assume the calorie/fat count is due primarily to the Pillsbury crust--so if you're concerned, you could make a low-fat crust. But when Cooking Light suggests a crust recipe, 9/10 of the reviews say "I used a premade crust to save time," so...
Simple, yummy, and relatively quick recipe for a quiche, if you have caramelized the onions in advance.
Two minor issues: 1- the foil stuck to the dough a little when I removed it after baking the crust. I have always used parchment paper in the past with no problem and recommend deviating from the directions here. 2- quiche is usually made with cream, so the flour is necessary to thicken the low fat milk. There is definitely a difference in texture (of course, the benefits are fewer calories and less fat) and I found the quiche didn't hold together quite as well as I would have liked, which I attribute to the low fat milk/flour concoction. Maybe it just needed a few extra minutes in the oven, though it was set. I would like to see what other reviewers thought of this particular issue. Nonetheless, I would make this again and experiment with different ingredients for fun.