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Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
Heat oil in a large skillet over medium-high heat. Add zucchini and leeks and cook, stirring occasionally, until the vegetables start to brown, about 5 minutes. Transfer to a plate and let cool for 5 minutes.
Whisk eggs, milk, feta, fontina, salt, and pepper in a large bowl. Stir in the zucchini mixture and pour the mixture into the prepared pan.
Bake the quiche until it is set in the center and lightly browned on top, 45 to 55 minutes. Let cool for 5 minutes before slicing and serving.