Prepare the shortcrust pastry by mixing the flour and a pinch of salt with the butter, very cold, cut into small cubes. We use the tips of our fingers to mix, avoiding giving heat. This is very important. You have to touch the dough just enough, without going over.
When the mixture resembles a set of crumbs, we add very cold water. With the help of the edge of a knife, we incorporate the water to the rest of the ingredients initially, and we finish working with our hands. We stop the moment the dough obtains a homogeneous appearance and texture, adding more water if necessary.
Wrap in plastic wrap and store the dough in the fridge for 30 minutes. Then we spread it with a roller on a sheet of parchment paper. Flour the rolling pin prevent sticking mass. Transfer the dough to a 14 cm diameter oven mold, covering the base and sides well. We booked.
For the filling, peel and chop the onion. Heat a little extra virgin olive oil in a frying pan and fry until tender. We withdraw. Brown the zucchini, cut on disks, On both sides. We use oil as needed. Beat the eggs and mix them with the yogurt, the cream and a pinch of pepper.
Assemble the quiche covering the base with the poached onion. Layer the zucchini, Parmesan cheese, and egg mixture. We finished with a layer of Parmesan cheese. Place the quiche on the oven bottom and cook at 200 ÂșC with heat only below, for 25-30 minutes or until the surface is slightly golden.