Zucchini Quiche

Preparation:

Preparation: Rinse and dry the zucchini, then cut them thin. Heat the oil in a pan and fry the peeled and crushed garlic in it. When the garlic is golden, discard it and cook the courgettes over medium heat for about 10 minutes, then let them cool. Line a 25cm tart mold with the puff pastry and trim the excess edges. Prick the bottom with the prongs of a fork and pour in half of the zucchini. Put back in the fridge. Mix the eggs with the milk, the grated cheese, salt and a pinch of marjoram, pour the mixture into the mould. Add the remaining courgettes and the diced cheese. Distribute the pesto here and there and cook in the oven at 180 degrees for about 25 minutes.