Step 1

Arrange oven rack in bottom third of oven and preheat oven to 350 degrees F.

Step 2

Place parchment paper over pie shell and spread dried beans or pie weights across parchment to weigh it down. Transfer to oven; bake 15 minutes. Transfer to cooling rack and remove pie weights and parchment paper. Leave oven on.

Step 3

Meanwhile, in bowl of stand mixer fitted with whisk attachment, beat eggs, half and half, salt, pepper, cayenne, and nutmeg until smooth.

Step 4

Heat butter in large skillet over medium-high heat. Add shallot and mushrooms, and cook 3 to 4 minutes or until vegetables are softened, stirring occasionally. Add zucchini and cook 3 to 4 minutes or until zucchini releases its liquid, stirring occasionally. Stir in spinach, sundried tomatoes and thyme and cook 1 to 2 minutes or until spinach is slightly wilted, stirring frequently.

Step 5

Place pie shell on rimmed baking pan. Spread half of cheese in even layer across bottom of pie shell. Spread vegetable mixture in even layer over cheese. Evenly pour egg mixture over vegetables, and then sprinkle remaining cheese over egg mixture.

Step 6

Transfer to oven and bake 40 to 50 minutes or until center of quiche is just set. If edges of crust begin to get too brown before center of quiche is set, cover the edges with a silicone pie crust shield or a ring of aluminum foil for the last 10 to 15 minutes of baking time.

Step 7

Transfer quiche to cooling rack; let stand 10 minutes. Slice and serve warm or at room temperature.