Pastry for 9 inch pie crust
3 c. coarsely grated, unpeeled zucchini
Salt
1 (4 oz.) can whole green chiles
3/4 c. sliced green onions and tops (about 6)
1 1/2 tbsp. butter
1 tbsp. flour
1 c. grated Cheddar cheese
1/2 c. shredded Monterey Jack Cheese
3 eggs
1 1/2 c. undiluted evaporated milk or cream
Freshly ground black pepper

Trim pastry even with top or quiche pan or pie pan leaving 1/2 inch overhang. Turn under and press to rim with a fork. Grate zucchini on a sheet of foil and sprinkle with salt. Let stand 30 minutes. Then squeeze moisture and blot dry.

Rinse and seed chiles and blot dry and cut into 1/2 inch pieces. Cook green onions slowly in melted butter about 1 minute. Stir in zucchini and heat a few minutes only, until glazed with butter. Blend in flour and spread mixture into shell.

Sprinkle with half the cheese and half of the chiles. Beat eggs and milk, season lightly with salt and pepper. Pour over zucchini in shell and sprinkle with remaining cheese.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 20 to 25 minutes longer until custard is set. Cool 15 minutes before cutting.