Make the pastry and leave in a refrigerator for 30 minutes.
Meanwhile, toss the zucchini in oil with a walnut of butter, add the garlic, salt and spices and toss until the zucchini are al dente. They must not be floppy. Drain onto kitchen paper. In a bowl, amalgamate the eggs and cheeses, season, then add the cream.
Heat the oven to
Then scatter the zucchini over the pastry and cover with the egg and cream mixture. Cook the quiche for another 30 minutes. Serve tepid.
© 1993 Ann and Franco Taruschio. All rights reserved.