Zucchini and Ricotta Quiche

Roll out the puff pastry and press into the quiche form, trimming off the excess. Rinse the zucchini and cut into slices about 3-4 mm (approximately 1/8 inch) thick. Evenly layer about half of the zucchini slices around the bottom of the pan. Spread half of the ricotta over the zucchini slices. Beat the eggs with the thyme, heavy cream, salt and pepper and pour half over the ricotta. Layer the remaining zucchini slices into the pan, top with the remaining ricotta and pour in the remaining egg mixture. Bake for 40 minutes, until golden brown. Remove from the oven, allow to cool slightly, slice and serve.