Place the flour in a bowl and cut in the butter. Sprinkle in the baking powder, salt and sugar. Rub the mixture between your fingertips until it resembles fine breadcrumbs.
Gradually add up to 100ml cream to bring the pastry together in a ball, stop adding the cream once the pastry comes together otherwise it may get too wet. Wrap in cling film and place in the fridge for 30 minutes.
Remove the pastry from the fridge and place on a lightly floured work surface. Roll out thinly then press into a quiche dish and allow generous pastry for the sides to give a good crust. Trim any excess pastry.
For the filling:
Prepare the filling by combining the cream and the eggs and add a little salt to taste. Mix well then add the courgette and cheese and stir. Pour this into the prepared pastry case.
Bake in the preheated oven for 35 to 40 minutes until the filling is firm and the pastry is golden brown. Remove from the oven and serve warm or allow to cool before slicing and enjoying.