Vegetarian Quiche

1 teaspoon salt

½ cup chopped zucchini

1 (9 inch) unbaked pastry shell

2 tablespoons butter

1 ½ cups chopped onion

1 green bell pepper, chopped

1 cup chopped tomatoes

½ cup sliced fresh mushrooms

1 clove garlic, minced

¼ teaspoon curry powder

½ teaspoon salt

¼ teaspoon ground black pepper

1 pinch ground cinnamon

5 eggs

¼ cup milk

¼ cup grated Parmesan cheese

¼ cup shredded Cheddar cheese

Sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water.

Preheat oven to 450 degrees F (235 degrees C). Line pastry shell with a double thickness of heavy-duty aluminum foil.

Bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer.

Reduce oven heat to 350 degrees F (175 degrees C).

Melt butter in a large skillet over medium heat; cook and stir onion, green pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. Stir in curry powder, 1/2 teaspoon salt, pepper, and cinnamon; spoon vegetable mixture into crust.

Beat eggs in a bowl; stir in milk, Parmesan cheese, and Cheddar cheese. Carefully pour egg mixture over vegetables.

Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand 5 minutes before cutting.