Thaw, drain and squeeze the water out of half of a traditional package of chopped spinach (which should be 5 ounces). Set aside.
Grate 2 tbsp. of parmesan cheese and set it aside.
Slice the red onion into rings. Add 2 tbsp. of olive oil to your frying pan and sauté onions until golden brown, about 7-10 minutes. Once brown, add 1 tsp. of balsamic vinegar to the pan and quickly stir. Allow them to sauté for another 30 seconds.
To your large mixing bowl, add 6 eggs, caramelized red onion, spinach, 2 tbsp. grated parmesan, ½ cup heavy cream, ½ cup whole milk, 2 ounces of herbed goat cheese (half a traditional small package), 1 tsp. of salt, a small sprinkle of pepper and a smaller sprinkle of nutmeg. Stir until all ingredients are thoroughly mixed. NOTE: Your zucchini crust should either be done by now, or just about finished, and it will be ready for your quiche ingredients after cooling for just 5 minutes.
Keep the temperature at 375 F. once you remove the crust. Evenly distribute the quiche mixture into the crust with a slatted spoon. Add a few dollops of goat cheese to the top of the mixture. Bake for 40-45 minutes on the bottom rack.
While your quiche begins to bake, Peel 6 or 7 pearl onions and slice them in the center. Place them on a foil-lined pan and drizzle with olive oil and a little bit of balsamic vinegar. Once your quiche is done, bake them on the top rack for 15 minutes while the quiche sets.
Once the pearl onions are finished, place them on the quiche in a pretty, floral design and serve.