Preheat oven to 350 degrees F.
In a large skillet over medium heat, saute the onions in 1 tablespoon of olive oil for 4-5 minutes until translucent.
Add garlic and cook one more minute.
Add wine and ½ teaspoon Old St Augustine 1 st Place Scovie Award Winning Datil Jerk, and cook until liquid is almost completely cooked out, and onions begin to caramelize.
Transfer the onion mixture to a deep dish pie plate or casserole dish.
Place sliced squash and zucchini in layers, on top of onions.
Sprinkle top of vegetables with half of the cheese.
Beat together the milk, eggs and ½ teaspoon Old St Augustine 1st Place Scovie Award Winning Datil Jerk, and gently pour over the top of the cheese and vegetables.
Add remainder of the cheese.
Roll up 3-4 large fresh basil leaves and slice thinly across, making little basil ribbons. Place on top of the cheese in dish.
Bake at 350 degrees for 45 minutes or until golden and bubbly on top and vegetables are tender.
Let cool 20-30 minutes before cutting to allow custard filling to set completely.
Slice into wedges. May be served hot or cold.