Mix all of the pastry ingredients and quickly need till smooth. Refrigerate for 1 hour.
Grate the courgettes. Melt butter in a large frying pan and fry courgette till it starts to soften. Season generously with salt and pepper. Let courgette drain in a colander and squeeze well to remove the extra liquid.
Line a 28cm quiche or tart tin with greaseproof paper. Preheat oven to 180 C / Gas 4.
Divide the pastry in half and freeze one half or use right away Teig (in that case double the filling). Roll out the pastry on a lightly floured work surface and line the bottom and the sides of the tin with it. Cover with greaseproof paper and dried beans and prebake in the oven for 10 to 15 minutes.
Spread the drained courgette on the pastry.
In a bowl beat eggs and creme fraiche and season with salt and pepper. Pour over the courgette.