Make the Pie Crust: Combine flour, salt, pepper and dried herbs in a food processor. Pulse or blend until the mixture resembles fine cornmeal.

Add the cubed butter and cream cheese. Blend until the mixture comes together into a shaggy dough. Initially it looks like it is not going to come together, but keep blending for about 30 seconds and the dough will form. If it doesn't then add 1tbsp of cold water and blend again.

Remove the dough onto a plastic wrap. Form into a disc and wrap it in plastic wrap. Refrigerate for at least 8 hours or for up to 3 days. Dough can be frozen for 1 month.

For the filling - Caramelized Onions: Heat 1tbsp oil in a non-stick pan, add the thinly sliced onions and cook on medium flame, stirring occasionally until the onions start to caramelize. This takes anywhere between 35~45 minutes. Season with salt and pepper. Remove from pan and set aside until ready to use.

Zucchini-Garlic filling: In the same pan, heat 2tsp oil and add red pepper flakes and garlic cloves. Cook on medium flame until garlic turns golden. Make sure that it doesn't burn.

Next add thinly sliced zucchini and cook on medium-high flame for 2~3 minutes or until they are crisp-tender. I sliced the zucchini really thin, so I had to cook for very little time. Season with salt and pepper.

For the Custard: In a mixing bowl, combine eggs, flour, milk, grated cheese and salt & pepper. Whisk until well combined.

Bake the Pie Crust: Preheat the oven to 400°F. About an hour before you want to bake the quiche, remove the crust from the fridge and set aside for a few minutes before working on it. Dough tends to break when it is rolled really cold.

On a lightly floured surface, roll the dough into ⅛" thick, 11~12" reasonably round disc. Make sure to move the dough often to prevent sticking to the board. Dust with more flour if you feel that the dough is sticking.

Roll the dough carefully on the rolling pin and gently place it on a 9" pie plate. Remove the excess dough hanging over the plate and flute the edges (to the best of your ability). There will be enough dough left to make a small galette the next day.

Place a parchment paper or foil on the crust and weigh it down using pie weights or beans (I used about 3.5cups of raw rice). Press the pie weights down on the crust to ensure that there are no air pockets or places where the crust can puff up. Bake for 15~20 minutes or until the crust is almost set and the edges start to brown. Remove the pie weight and bake the crust for another 5~7 minutes.

Time to bake the Quiche: Arrange the caramelized onions on the crust. Top it with the zucchini mixture. Slowly pour in the custard. Place the pie plate on a baking sheet and bake for 30~35 minutes or until the filling is set.

Remove from the oven and set aside for 10 minutes before slicing.