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1
Place an oven rack in the center of the oven and preheat to 450 degrees F.
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2
Unroll the crust on a lightly floured work surface.
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3
Using floured fingertips, seal any tears in the dough.
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4
Sprinkle the dough very lightly with flour.
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5
Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish.
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6
Peel off the remaining sheet of paper.
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7
Trim the dough overhang to 3/4 inch.
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8
Fold the overhang under and form a smooth top edge.
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9
Crimp the edge decoratively.
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10
Pierce the bottom and sides of the crust all over with a fork.
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11
Chill the crust at least 10 minutes.
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12
Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes.
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13
Set aside to cool.
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14
Reduce the oven temperature to 375 degrees F.
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15
Heat the olive oil in a large nonstick skillet over medium-high heat.
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16
Add the pancetta cook until brown and crisp.
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17
Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
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18
Add the zucchini, shallots and garlic to the skillet.
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19
Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes.
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20
Cool the zucchini slightly, about 10 minutes.
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21
In a medium bowl, whisk the eggs and cream.
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22
Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture.
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23
Whisk to blend.
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24
Pour the custard into the cooled pie crust.
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25
Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes.
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26
Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.
