Grease or oil a 9×13 inch baking dish. Set it aside for now.
Place the shredded zucchini in a colander and sprinkle with the salt. Toss the zucchini to get the salt mixed in. Allow the moisture to pull from the zucchini. This will give you a better textured quiche. I normally let this sit while I shred the carrots and prep the rest of the ingredients.
Break your eggs into a mixing bowl and beat the eggs with a whisk until they are frothy. The more air you can get into the eggs, the lighter your quiche will be.
Squeeze the zucchini with your hand, getting out as much juice as possible.
Add the zucchini, shredded carrots, and the remaining ingredients into the eggs. Stir to combine.
Spread the mixture into your prepared baking dish.
Bake for 45 minutes, or until the quiche is golden around the edges.