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Make the crust: In a bowl, combine the flour, dried thyme and salt. Add the olive oil and water, mix until it forms a dough. Shape into a ball, wrap, and refrigerate for 30 minutes.
Preheat your oven to 355°F (180°C) convection or 375–390°F (190–200°C) regular.
Roll out the dough and line your quiche pan. Prick the bottom with a fork. Cover with parchment paper, add pie weights (or dry beans/rice), and blind-bake for 15 minutes.
Prep the zucchini: Wash, trim, and slice into thin ribbons using a vegetable peeler or mandoline.
Crumble some feta onto a zucchini ribbon, roll it up, and repeat with the rest.
Arrange the spirals upright in the pre-baked crust.
In a bowl, whisk the eggs, cream, herbs, salt, and pepper.
Pour over the zucchini.
Bake the quiche for 40–45 minutes until golden and set. If it browns too much, cover loosely with foil toward the end. Let rest for 5 minutes before serving.