Preheat oven to 375 degrees.

Unroll crust into 9-inch glass pie dish, flute edges and place in refrigerator while preparing other ingredients.

Wash zucchini, discard stem ends and shred with a large-holed cheese shredder.

Heat oil over medium-high heat in a large, non-stick skillet. Add shredded zucchini, spices, 1/2 t. salt and pepper.

Saute zucchini, stirring occasionally, and cook until it has reduced in volume by about half... about 8 minutes. Remove from heat to allow to cool.

In a large bowl, whisk together the eggs, yolks, half and half and remaining 1/4 t. salt.

Remove crust from refrigerator. Evenly spread the cooked zucchini on bottom of crust. Top evenly with the crumbled feta cheese.

Carefully pour the egg mixture over the zucchini and feta into the shell. Bake quiche on center rack of oven for 45-50 minutes until center of quiche is just set. Allow quiche to cool for about 10 minutes before slicing and serving with fresh tomato slices.