1. In a bowl combine flour and sea salt, cut in butter until mixture resembles coarse crumbs

2. Stir in sourdough starter and cold water until dough just comes together, form into a disk and chill for 30 minutes

3. Roll dough into a 12-inch circle and fit into a 9-inch tart pan, prick bottom with a fork, line with parchment and pie weights

4. Bake crust at 375°F (190°C) for 15 minutes, remove weights and bake 5 more minutes until lightly golden

5. Heat olive oil in a skillet and sauté zucchini, bell pepper, and onion until tender, add tomatoes and oregano, season with salt and pepper

6. Whisk eggs, milk, and half of the feta in a bowl, spread vegetables in crust, top with remaining feta and olives, pour egg mixture over filling

7. Bake quiche at 375°F (190°C) for 35–40 minutes until center is set, cool 10 minutes, garnish with basil or parsley and drizzle olive oil