Garlic and Pepper Quiche
Roast peeled garlic in 350F oven for 1 hour (inside alumnimum foil packet with drizzle of olive oil). Grill bell peppers to darken skin. Fit pizza dough into pie tin, cut off excess, and bake for 10 minutes.
Saute zucchini for 5 minutes with olive oil in pan. Add garlic, nutmeg, and bell peppers to pan.
Whisk together milk, eggs, nutmeg, salt, and pepper.
Sprinkle half of mozzarella cheese over pizza dough. Add vegetables, and then remaining mozzarella cheese. Pour in custard mixture, careful not to spill over the sides of dough. Top with Parmesan cheese. Bake for 40 minutes at 350F or until custard is set and top is nicely browned. Cool for 10 minutes.