Preparation:

Cut onion in half, peel, and slice. Dice zucchini. Heat a sauté pan to a high heat. Add olive oil. Add onion and sweat.  Add zucchini and season with salt and pepper. Cook for two minutes, tossing a few times. Set vegetables aside.

Beat three eggs, add in whole milk and half and half, and incorporate with a whisk. Fold in grated cheese and a few dashes of grated nutmeg.

Line the bottom of the pie shell with zucchini and onion and top with egg custard.

Bake in a preheated oven at 325 degrees F for 45 minutes. Check doneness with a skewer. When done, set aside to cool slightly. Serve warm to room temperature in four equal slices.