Sift the flour onto the work surface and make a well in the center. Add the egg, the egg yolk and the salt. Add the butter in small cubes and knead everything into a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for about 30 minutes.
Meanwhile, for the topping, wash the zucchini and slice thinly without the stalks.
In a large pot, bring 2 l of water to a boil, add 2 tablespoons of salt (no mistake, the water must be really salty!) and boil the zucchini in it for 3 minutes until bubbly. Drain into a colander and drain. Spread out on a clean kitchen towel to cool and drain.
Wash the cherry tomatoes and cut out the stem ends, if desired.
Whisk the eggs and crème fraîche in a mixing bowl and season with 1 generous pinch each of salt and pepper.
Preheat the oven to 180 °C (convection oven 160 °C). Butter the springform pan (28 cm Ø) and dust with flour.
Roll out the dough with the rolling pin on the floured work surface slightly larger than the mold, place it in the mold and form a rim about 2 cm high. Prick the bottom of the dough several times with a fork so that it rises evenly during baking.
Sprinkle half of the cheese on top, then spread the zucchini and cherry tomatoes on top.
Pour the egg mixture evenly over the zucchini and tomatoes so they are all moistened. Sprinkle the remaining cheese on top and bake the quiche for about 45 minutes i