Pre heat oven to 180 degrees C / 356 F. I use an electric fan oven, please adjust according to your own oven.
Roll out the pastry on a floured surface, it should be wide enough to generously cover a round 22 cm oven proof dish. Place the pastry into to dish and gently push in the edges with your thumb. Roughly trim the edges leaving extra pastry for shrinking. Prick the pastry a few times with a fork. Place in the fridge for 10 minutes. Keep any leftover pastry for any cracks.
Prep the vegetables while you wait for the pastry.
Remove the pastry from the fridge. Place a round of parchment paper over the pastry and fill with baking beans. Bake in the top third of the oven for 15 minutes then remove the paper and beans. Check for any cracks and seal them up with the leftover pastry if needed. Bake again for 5 minutes. Remove from the oven a leave to cool a little.
Beat the eggs in a bowl stir in the cream. Crumble in most of the feta keeping about a tablespoon aside. Add the thyme leaves, salt and pepper and spring onions and stir.
Crumble the remaining feta over the pastry base, pour half the egg mixture over the pastry. Arrange the courgette and tomatoes around the egg mixture. Pour the remaining egg mixture over the courgettes and tomatoes then add spread the pine nuts over the top. Bake on the middle shelf of the oven for 30 - 35 minutes. The quiche is done when the top is golden and the filling is set and slightly puffed up over the pastry.
Remove from the oven and allow to cool slightly before removing from the dish. Serve warm or at room temperature with a green salad.