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1
Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander.
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2
Sprinkle with a heaping tablespoon salt and toss well.
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3
Place in the sink and drain for 15 minutes.
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4
Rinse and the squeeze firmly, by the handful, to remove excess water.
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5
Set aside.
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6
Meanwhile, pulse bread into crumbs in a food processor.
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7
Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes.
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8
Evenly spread crumbs in a 9-inch glass or ceramic pie pan.
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9
Place pan on a baking sheet.
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10
Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes.
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11
Add the zucchini, and cook, stirring, for 2 minutes.
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12
Stir in parsley, dill and marjoram or oregano.
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13
Remove from heat, cool slightly.
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14
Whisk half-and-half, eggs and yolks in large glass measuring cup.
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15
Season with salt and pepper to taste.
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16
Spread the zucchini mixture in the prepared pan.
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17
Crumble the goat cheese and evenly scatter on the vegetables.
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18
Sprinkle Gruyere on top and pour the custard over the fillings.
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19
Bake until the quiche is just set in the center, about 40 to 50 minutes.
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20
Cool completely on a rack before serving.
