Combine the flour, plain yogurt, olive oil, and Herbes de Provence in a mixing bowl.

Knead the mixture for about 3 minutes until it forms a smooth, cohesive dough.

Cover the dough and chill it in the refrigerator for 30 minutes.

Dice one and a half courgette into small cubes, then slice the remaining half courgette into thin rounds.

Slice half of the goat cheese log into small pieces, reserving the remaining half for topping.

Dice the onion and slice the remaining goat cheese into rounds.

Heat a little olive oil in a frying pan, then sauté the diced courgette for 5 to 7 minutes until tender.

Whisk the eggs with the St Môret cream cheese in a clean mixing bowl until smooth.

Stir the sautéed diced courgette and diced goat cheese into the egg mixture.

Preheat the oven to 180°C (350°F), then roll out the chilled dough into a round.

Line the tart pan with the rolled dough, then prick the base several times with a fork.

Pour the courgette and cheese filling into the prepared tart crust, spreading it evenly.

Arrange the courgette rounds, goat cheese rounds, sun-dried tomatoes, onion, and pine nuts over the filling.

Sprinkle shredded mozzarella over the topping if desired, then bake the quiche for 40 minutes at 180°C (350°F).

Rest the baked quiche for 10 minutes before slicing and serving.