1-Preheat your oven to 375°F (190°C) and prepare the pie crust by mixing 185 grams flour, 100 grams cold butter, and 1/2 teaspoon salt. Gradually add 3 tablespoons ice-cold water until dough forms, then shape into a disk, wrap, and refrigerate for at least 30 minutes.

2-Roll the dough on a floured surface and place it in a pie dish. Blind bake by lining the crust with parchment paper and filling with pie weights or dried beans, rice, or lentils. Bake for 15 minutes, then remove weights and bake 5 more minutes until lightly golden.

3-Pre-cook the vegetables: Sauté 1 sliced zucchini, 1/2 cup sliced green onion, and corn kernels in a pan for about 5 minutes until slightly caramelized.

4-In a bowl, whisk together 4 eggs, 1/4 cup crème fraîche or cooking cream, 1/2 cup Gruyere cheese, 1 teaspoon salt, pepper, and basil or any herb to taste.

5-Arrange the sautéed vegetables over the partially baked crust, then pour the egg mixture over them and crumble 1/2 cup goat cheese on top.

6-Bake the quiche for 30-35 minutes until the filling sets and the crust is golden. Let it cool slightly before slicing.