Prep. Preheat oven to 375 F and grease a 9" pie pan.
Sweat. Toss zucchini (4 cups), if you have extra, toss or save for another recipe) in a colander and sprinkle heavily with salt. Toss to coat. Allow zucchini to sweat for 15 minutes. Then give your slices a rinse and use paper towels to dab dry.
Combine. Whisk eggs (6 large), heavy cream (1 cup), salt (1 teaspoon), pepper (1/2 teaspoon), lemon zest (1), and chopped thyme (1 tablespoon). Stir in goat cheese (4 ounces), and 3 cups of zucchini.
Assemble + bake. Pour into the prepared pie pan. Layer the remaining cup of zucchini on top, overlapping the slices slightly. Sprinkle parmesan (2 tablespoons) over the zucchini slices. Bake in the oven for 50-60 minutes, or until the center (under the zucchini) is firm and the edges begin to brown. Allow quiche to cool before slicing, and enjoy!
Zucchini slices - the easiest way to get a consistent slice is with a julienne. For the best texture, make sure your slices are 1/4" thick.
Want to use a pie crust? Add it in--just keep in mind the crust will cook faster than the quiche, so you may want to add a foil collar.