Preheat oven to 375 degrees.

In medium bowl, mix flour and salt with fork or whisk. In a separate bowl, add oil and water. Whisk until thickened. Add to flour and mix with fork.

Press dough into a 9-inch tart or pie pan. Lay a piece of parchment paper over the dough and fill with pie weights, rice or dried beans. Bake for 40 - 45 minutes. Remove from oven and set aside.

Lower oven temperature to 350 degrees.

Heat oil in a large skillet over medium heat. Cook onion in oil until tender but not brown, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Set some of the zucchini and tomatoes aside to garnish the top of quiche, then stir the remaining zucchini and tomatoes into the onion and garlic mixture. Cook uncovered an additional 8-10 minutes, stirring frequently. Drain well.

Line a baking sheet with aluminum foil and place your baked crust on top. While crust is still warm, line bottom with sauteed vegetable mixture. Top with a layer of Parmesan cheese.

Whisk eggs and milk together with herbes, salt and pepper. Pour over the cheese and vegetable mixture. Garnish with remaining zucchini and tomatoes. If the top of your crust is already brown, cover the top with aluminum foil to keep it from browning further. Bake quiche at 350 degrees for 35-40 minutes.