Zucchini Tomato Quiche

Name: Zucchini Tomato Quiche
Ingredients: 1 recipe for all butter crust pie dough , rolled out and lining a 9 or 10-inch pie plate, frozen for at least 30 minutes; 1/2 pound zucchini (about 1 1/2 cups shredded); 2 tablespoons extra virgin olive oil; 1 cup sliced shallots or spring onions; 4 large eggs , room temperature; 1/2 cup milk; 1/3 cup cream; 1/3 cup sour cream; 1 teaspoon dried herbs de Provence (can substitute Italian herb blend); 10 basil leaves , sliced; 1 tablespoon chopped fresh parsley; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 cup ( 3 ounces ) packed, shredded Parmesan cheese; 10 cherry tomatoes , halved or quartered