Preheat the oven to 400°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion(s).  

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and diced onion(s); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

Crack the eggs into a large bowl. Add 2 tablespoons of water (or 4 tablespoons for 4 servings); beat until smooth. Add the cooked vegetables and half the cheddar and monterey jack; season with salt and pepper. Stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining cheddar and monterey jack; season with salt and pepper.

Bake the quiches 19 to 21 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes.

Meanwhile, cut off and discard the bottom 1/2-inch of the broccoli stem; cut the broccoli into small florets. Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

In a large bowl, whisk together the honey, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Add the roasted broccoli; toss to thoroughly coat. Serve the baked quiches with the finished broccoli on the side. Enjoy!