Zucchini and Caramelized Onion Quiche

Ingredients:
1/2 package refrigerated pie dough
1tbsp olive oil
4 cups (1/8 inch thick) slices zucchini
3 garlic cloves, minced
3/4 tsp. kosher salt, divided
1/2 cup finely chopped caramelized onions
1 cup 1%milk
1 1/2 tbsp all purpose flour
1/2 tsp black pepper
3 large eggs
2 oz parmgiani-reggiano cheese, grated

Preparation:
*Preheat oven to 425
*roll dough into 12 inch circle. Fit dough into 10inch deep dish pie plate. Fold edges under, flute. Line dough with foil; arrange pie weights or dried beans on foil and bake at 425 for 12 min or until edges are golden. Remove weights and foil; bake additional 2 minutes. Cool on wire rack.
*Reduce oven to 375
*Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirl. Add zucchini and garlic; sprinkle with 1/4 tsp salt. Saute 5 min or until crisp-tender. Cool slightly.
*Arrange caramelized onions over bottom of crust; top with zucchini mixture. Combine remaining 1/2 tsp salt, milk, flour, pepper, eggs, and cheese in medium bowl stirring well with a whisk. Pour milk mixture over zucchini mixture. Bake at 375 for 35 minutes or until set. Let stand for 10 minutes before serving.