Preheat oven to 400. Remove pie crust from freezer, or prepare pastry dough by rolling on a lightly floured surface, transferring to a 9-in pie pan and trimming pastry dough. A frozen pie crust doesn't need to be removed from it's tin plate, and can be cooked as is.
In a large skillet, heat olive oil and add zucchini, corn, sausage crumbles, and onions. Stir until tender.
Whisk eggs and seasonings until blended.
Stir in cheese and zucchini mixture.
Add the mixture to pie shell and bake for 35-40 minutes until a knife inserted in the center comes out clean. To easily move the quiche, I put the tin or pie plate on a cookie sheet to bake on in the oven.
