Preheat the oven and prepare the pastry

• Preheat the oven to 180 °C.
• Line the pie dish with the shortcrust pastry and prick the base with a fork.
• Chill while preparing the filling.

Cook the zucchini

• Heat the olive oil in a frying pan.
• Sauté the zucchini rounds until lightly golden and tender.
• Season with salt and pepper and set aside.

Make the egg mixture

• Whisk the eggs with the crème fraîche and milk in a mixing bowl.
• Season with salt, pepper and grated nutmeg.

Assemble the quiche

• Scatter the diced ham over the pastry base.
• Arrange the zucchini rounds on top.
• Pour over the egg mixture and sprinkle with grated cheese.

Bake

• Bake until the filling is set and the top is golden.
• Let it rest a few minutes before slicing.