Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion(s). In a bowl, combine the labneh and a pinch of the spice blend; season with salt and pepper.

Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Air Fryer: Cook the potatoes at 400°F for 12 to 15 minutes.

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.

Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. 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, sliced prosciutto, half the cheddar and monterey jack, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; 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 18 to 22 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 before serving. Serve the baked quiches with the roasted potato wedges and seasoned labneh on the side. Enjoy!