Summer Squash Quiche

Summer Squash Quiche

1 Sheet Refrigerated 9" Pie Crush Dough (half of a 14.1 oz package)
1 Zucchini 6 oz., thinly sliced (1-1/2 cups)
1-1/4 Cups Milk
4 Eggs
1/2 tsp. Salt
1/4 tsp. Pepper
1-1/2 Cups Shredded Swiss Cheese (6 oz.)
1/2 Cup Drained, diced, roasted Red Peppers

Preheat oven to 375 degrees F. Place baking sheet on center oven rack. Fit dough into 9" tart pan with removable bottom or 9" pie pan. In large nonstick skillet, heat 1 Tbs. oil over medium-high heat. Add zucchini; cook, stirring occasionally, until just tender, 5 minutes. Remove from skillet. In large bowl, whisk together milk, eggs, 1/2 tsp. salt and 1/4 tsp. pepper. Stir in 1 cup cheese, red peppers and zucchini. Transfer to crust; sprinkle with remaining 1/2 cup cheese. Bake on hot baking sheet, 25 to 40 minutes until filling is set and edge is golden. Let stand 10 minutes before serving. If desired, sprinkle with chopped fresh parsley.