Prepare the filling. In a saucepan, melt the butter and fry the finely chopped shallot.

Add the courgettes previously cut into strips and let them soften for 5 minutes. Add the Speck Alto Adige PGI also cut into strips and sauté in a pan together with the courgettes for another five minutes.

Add the spicy Provolone Valpadana DOP cut into very small cubes to the courgettes and Speck Alto Adige PGI and mix. In a large bowl, beat the eggs and add the fresh cream. Season with salt and pepper.

Place the shortcrust pastry in a lined cake tin. Spread the grated Provolone Valpadana DOP Piccante on the bottom of the shortcrust pastry shell and pour in the courgettes with the Speck Alto Adige PGI and the diced Provolone Valpadana DOP Piccante.

Distribute evenly and finally pour in the egg and cream mixture. Bake at 160°C for about 40 minutes, or until the surface is golden and the cream has set.

Don't serve it straight out of the oven: let the quiche compact so that it will be easier to cut. Serve it warm but it is also delicious cold.