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1. On a large cutting board, dice onions, chop the garlic (add an extra clove or two if you like garlic) and thinly slice the zucchini to 1/8 thick slices. (A mandolin helps you cut a lot of time.)
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2. In a large skillet, combine butter and olive oil over medium heat until melted and hot. Add onions, and garlic and cook them for about 3-5 minutes, stirring occasionally.
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3. When garlic is fragrant and onions are mostly clear, add zucchini slices, and salt and pepper to taste. Stir and then add the Italian spices, pinches at a time, while stirring to ensure even distribution. Cook zucchini for 10-15 minutes or until mostly done. Set aside and allow to cool for 15 minutes.
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4. Preheat the oven to 400 F.
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5. Line the bottom and sides of a large tart pan or 2 pie pans (recipe makes 2 regular 9 inch pie tins) with crescent roll dough, and place in the fridge until you need them.
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7. In a large bowl combine eggs, half-and-half/heavy cream, 1/2 to 1 teaspoon salt, and ground clove. Whisk together thoroughly. Add cheese of choice (I use a Mexican blend of 4 cheeses) and cooled zucchini mixture, and mix to combine.
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8. Pour mixture evenly into the pans. Cover top with foil and place in the oven. Cook for 50 minutes, then check the quiche to see how done it is, it should be slightly set around the edges, but still be fairly jiggly in the center. Cover and cook for an additional 5-10 minutes if needed. Remove foil and cook for 10-15 more minutes. Quiche is done when the crust is a golden brown and the eggs are set, with a very slight jiggle to them.
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Notes:
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1. You can sub out some of the zucchini for absolutely anything! I like to add mushrooms or sausage to this to make it a bit more interesting, but I can eat a half of one of these by myself.
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2. Try subbing crescent rolls for pie crust when making any quiche.
