1-First Step: Preheat and Prepare Crust
Preheat your oven to 350°F (175°C). Take the refrigerated pie dough out to warm slightly at room temperature, then roll it to a 12-inch diameter. Press the dough into a 9-inch deep pie dish, trimming excess dough to leave about a half-inch overhang. Crimp the edges and prick the crust all over with a fork. Par-bake the crust for 10 to 15 minutes, until lightly golden. Remove from oven and set aside.

2-Second Step: Sauté Vegetables
Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced red onion and minced garlic, cooking and stirring for about 30 seconds until fragrant. Add thinly sliced zucchini, salt, and black pepper. Sauté for 7 to 8 minutes, stirring occasionally, until the zucchini softens but still retains some bite. Use a slotted spoon to transfer most of the mixture into the par-baked crust, reserving some for topping.

3-Third Step: Prepare Egg Mixture
In a large mixing bowl, whisk together 6 large eggs and 1/2 cup skim milk until smooth and blended. Stir in 1/2 cup part-skim ricotta cheese, 1/2 cup shredded mozzarella, 2 tablespoons grated parmesan cheese, and chopped basil. Season with salt and pepper as desired.

4-Fourth Step: Assemble the Quiche
Pour the egg and cheese mixture evenly over the zucchini in the crust. Top with the reserved zucchini and sprinkle the remaining 2 tablespoons of parmesan cheese over the top.

5-Final Step: Bake and Serve
Cover the edges of the pie crust with foil to prevent burning. Bake the quiche at 350°F for 50 to 60 minutes, or until the eggs are fully set and the top is golden brown. Allow the quiche to cool for at least 10 minutes before slicing. Garnish with additional fresh basil. Serve warm or at room temperature, great for breakfast, brunch, or lunch.