Preheat oven to 375 degrees. Cut zucchini into 4 vertical slices and place on baking sheet, alongside tomatoes. Drizzle with olive oil, salt and pepper. Roast for 15 minutes or until zucchini is tender and tomatoes are about to burst but still intact. Remove and set aside.
Reduce heat to 350 degrees. Roll out puff pastry to a 10 x 10 square. Gently drape it over a tarte pan and using your fingers, cover entirety of pan with dough. For a more rustic look, drape dough over pan. Trim off any excess.
Poke holes all over dough with a fork. Blind bake pan with dry beans for 20 minutes or until crust is nice and golden. Make sure to leave a barrier between the crust and the beans, like a piece of foil!
In the meantime, prepare your filling. Crumble sausage in a medium saucepan over medium heat. Gently break up with the back of a wooden spoon. In a large bowl, crack eggs one by one. Add in cream, shredded cheddar, 1/4 tsp salt, 1/8 tsp pepper, and crumbled sausage. Mix well. Dice up zucchini slices and add to mixture.
Pour filling into prepared quiche crust. Gently place tomatoes into quiche. Bake uncovered for 20-25 minutes or until eggs are set. Remove from oven and let cool for 5 minutes. Remove from pan and garnish with fresh parsley and serve.
Notes
I like to place the tomatoes at the very end because otherwise they may burst and fall apart in the mixture.