Start by preparing the crust. In a bowl, mix flour and salt. Add cold butter and incorporate it into the flour using your fingertips until the mixture resembles coarse crumbs.

Gradually add ice-cold water, a tablespoon at a time, mixing until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and transfer it to a pie dish. Press the dough into the bottom and sides of the dish, trimming any excess.

To prevent a soggy crust, blind bake the crust before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes, until the crust is lightly golden.

Pre-cook zucchini slices and green onion in a pan for around 5 minutes. Arrange zucchini slices and green onion on top of partially baked quiche crust.

For the filling, whisk together eggs, crème fraiche, cheese, salt, pepper, and herbs in a bowl. Pour the mixture on top of the zucchini slices and green onions.

Crumble goat cheese over the vegetables.

Bake the quiche for 30-35 minutes or until the filling is set and the crust is golden brown. Allow it to cool slightly before slicing and serving.