Vegetable Quiche

1 (9 inch) unbaked pastry shell
1/2 cup chopped zucchini
1 teaspoon salt
2 tablespoons butter
1/2 cups chopped onion
1/2 cup chopped kale

1/2 cup chopped asparagus

1 red bell pepper, chopped
1 cup chopped tomatoes
1/2 cup sliced fresh mushrooms
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 eggs

2 tablespoons flour

1 1/2 cup milk
1 cup grated Mozzarella 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, kale, asparagus, pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. Stir in 1/2 teaspoon salt and pepper; spoon vegetable mixture into crust.
Beat eggs in a bowl; stir in milk, cheese, and flour. 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.