Add 1/2 T olive oil and the chopped prosciutto and add it to a large skillet. Cook for 5 minutes over medium heat and remove. Add the chopped onion, zuchinni, and 1T olive oil to the pan and sauté for an additional 5 minutes, add the tomatoes for the last 2 minutes. Remove skillet from heat.

In a large bowl, combine the eggs, 1/2 and 1/2 . Mix well. Stir in the salt, pepper, and cheese. Add vegetables and prosciutto to egg mixture.

Grease jelly roll pan with remaining olive oil and add mixture.

Bake at 350 degrees for 45-55 minutes, until golden brown and puffed up. Remove from oven.

Garnish with fresh minced chives and cut into slices. Quiche can be eaten warm, cold, or at room temperature.