Method

• 1.
  Roll pastry between 2 sheets of baking paper lightly dusted with flour until pastry is large enough to line a 24cm (base measurement) x 3cm-high loose-based fluted tart pan. Line pan with pastry and let excess pastry overhang. Prick pastry base all over with a fork. Chill for 10 minutes.
• 2.
  Meanwhile, preheat oven to 220°C/200°C fan-forced. Place a baking tray in the oven to preheat. Sprinkle zucchini with fine salt and toss in a large bowl. Set aside for 15 minutes to allow salt to draw out excess moisture from zucchini.
• 3.
  Line pastry with baking paper and fill with pastry weights or dried beans. Place pan on the hot oven tray and bake for 20 minutes, then carefully remove paper and weights. Whisk eggs in a medium bowl until smooth. Brush base and sides with a little egg and bake for another 10 minutes, or until pastry is golden. If base has slightly puffed up, carefully press down with a clean tea towel, being careful not to burn yourself with the steam. Set pan aside.
• 4.
  Meanwhile, drain zucchini and press with hands to remove excess moisture, then pat dry with paper towel.
• 5.
  Add cream, mustard and oregano to eggs and whisk until well combined. Add cheese, season with freshly ground black pepper and whisk to combine.
• 6.
  Working from the outside edge inwards, arrange the zucchini strips vertically on their edges to form a ring against the outside edge of the pastry shell. Nestle a layer of ham against the inside of the zucchini ring, tucking in a few mint leaves. Continue alternating these concentric circles of zucchini, ham and mint until you reach the centre of the tart. Slowly pour the egg mixture over the base, giving it time to fill the space between the layers.
• 7.
  Reduce oven temperature to 200°C/180°C fan-forced. Bake quiche for 40 minutes, or until filling is set and lightly golden. Set aside to cool for at least 15 minutes.
• 8.
  Serve warm or at room temperature.