Method

1. Heat the oven to 190c and grease and line a large tart tray.
2. Chop your courgettes into half-inch rounds and place into a roast tray. Add the garlic, olive oil, thyme, salt and pepper. Place in the oven for 30-40 mins or until the courgettes have had time to soften and gain some colour.
3. Add your pastry to the tart tin, cut to size and crimp the edges. Add some greaseproof paper over the top and fill with anything dry that will weigh down the pastry and is suitable to be baked in the oven (rice, baking beads, lentils, or dry pulses). Place into the oven for 15-20 minutes to blind bake the pastry.
4. Meanwhile, beat the eggs and milk together, season, and add your cheese.
5. Once the courgettes are ready and slightly cooled, add them to the egg and cheese mixture.
6. When the pastry is slightly golden and has had time to firm up, take out the greaseproof paper and weight, then pour in the filling.
7. Place back in the oven and bake for about 30-35 minutes until set and golden brown.
8. While the quiche is in the oven, add your herbs, crème fraîche, olive oil, and lemon juice to a blender and season with salt and pepper. Blend until smooth and vivid green. Set aside in the fridge until ready to serve.
9. When the quiche is ready, take it out and cool it for 10 mins before cutting into it. Serve with a spoonful or two of the herb crema drizzled on top.