While the crust is baking, heat the oil in a small skillet over medium high heat. Add the onions and saute them until lightly browned, 2 to 3 minutes.

Remove the crust from the oven. Sprinkle the shredded cheese over the bottom of the pie crust, then add the onions. Place the broccoli florets with the stems facing the center around the outside of the crust. Next lay the zucchini slices in an over-lapping pattern toward the middle of the crust. Finally, add a couple of small florets in the center.

In a medium size bowl, combine the half and half, eggs and salt. Mix until smooth, then pour this into the quiche pan. Return the pan to the oven.

Bake for 10 minutes, then adjust the temperature down to 350 degrees and continue cooking until a knife inserted into the custard comes out clean, about 20 minutes. Remove and let quiche stand for a few minutes before cutting.