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 190°C/375°F/gas 5. Roll out the pastry, line a
Then scatter the zucchini over the pastry and cover with the egg and cream mixture. Cook the quiche for another 30 minutes. Serve tepid.