Preheat oven to 425°F.
Spray a quiche pan (9-inches wide, 2 inches deep) with non-stick spray, then sprinkle all over with bread crumbs. Alternatively, you can grease the pan with butter and then sprinkle the panko
Place a large heavy skillet over medium heat, and the olive oil. Add the sliced shallot sauté, stirring occasionally, until caramelized, about 25 minutes. Add the thinly sliced zucchini and squash and stir to combine, sauté for another 5 minutes. Remove from the heat and drain and excess moisture from the zucchini. Season the mixture with salt and pepper and transfer the vegetable mixture into the quiche dish, then evenly sprinkle goat cheese and crumbled bacon.
Whisk together the eggs, cream, milk, ½ teaspoon of salt and ¼ teaspoon pepper and pour over goat cheese.
Bake until top is golden and custard is set in center, 25 to 30 minutes. Cool slightly before cutting into wedges and serve.
Optional to to serve with market greens toss with lemon juice and olive oil over the top.