Zucchini and Salami Quiche

What is the difference between a quiche and tart? Does anyone know? I read on one website that a quiche has more filling than a tart, is that it? So I guess I would go with quiche for this recipe as it has more filling. I have made this quiche( or would you call this a savoury tart?) several times and the kids and hubby love it.
Once when I made this I used a whipping cream which had sugar. I didn't realize it until the boys took a bite and made a face!. So it is a good idea to check when you are using whipping cream, as I realised that some packets have sugar added to them. For this recipe, I used Nestle cream. For food perfectionists they might not like the idea of a can of cream but since it's the fasting month I decided to use ingredients that are easily available to everyone here in Maldives. You can use thickened cream instead.

Recipe : Zucchini and Salami Quiche

ShortCrust Pastry :
110g plain flour, sifted
50g cold butter, cubed
pinch salt
cold water

Filling :
1 small Zuchini
1/2 red bell pepper
1 small can of Robert's beef Luncheon meat, cut into thin slices and then into strips ( or 100g  beef salami or pepperoni available at the deli side of Fantasy Store   in Male' City or any other deli in your country)
pinch of ground black pepper
generous pinch of dried chilli flakes
1 small onion, chopped
1 clove garlic,grated
1/4 tsp dried thyme ( or use  fresh)

Custard :
1 can of Nestle Cream ( or use about 150 ml thickened cream)
50 ml milk
2 eggs
1/3 cup grated cheddar  cheese ( I used mild cheddar , although Kraft is also fine)

Prepare short-crust pastry by sifting flour into a bowl with a pinch of salt. Add the butter cubes and using a palette knife cut the butter into the flour then rub the butter into the flour gently using the fingertips.

Add cold water a tablespoon at a time, mixing after each addition. You don't need much. Stop once the mixture starts to come off the bowl and forms a ball. Gently knead once and then flatten a bit wrap in cling film and keep in the fridge for 30 minutes. This is an important step so don't leave it.
To watch how its done check out here to view Delia Smith's cooking class video.

After 30 minutes roll the dough between two sheets of cling film or baking paper (it is easier to roll this way. Remove the top layer of cling film or baking paper and using the one at the bottom flip the rolled dough into the prepared tray. Press the dough neatly around the tin, It will come halfway to the spring form tray. ( if you don't have a spring form or tart tray use a regular baking tray. )

Crumble a piece of foil or baking paper, open it up then press this on top of pastry. Add uncooked rice or dried beans till the whole thing is filled up. This stops the pastry from puffing up when baking without a filling.  Pop in the oven and bake for 10 minutes, remove the dried beans ( save it for another day of blind baking) and the paper and pop in the oven again to cook the inside of the pastry for another 5 minutes.

Reduce the temperature for Gas mark 3 .

Prepare the  Filling by adding the luncheon meat strips into a large frying pan ( nonstick) and letting it turn a light brown colour, remove.  Add a little olive oil and saute' your onions till they go soft, add garlic and zucchini slices and peppers and toss till the zucchini and peppers go slightly soft.
 Add thyme, chilli flakes, pepper and a pinch of salt. Finally, return the luncheon meat ( or salami or pepperoni) into this and toss to mix.  Cool a little.

Add the Filling into the pastry case, and spread it out. Set aside.

Make the custard by mixing all the custard ingredients in a bowl or measuring jug and pour this into the filled pastry case. Give a gentle shake to settle the custard.  Carefully place in the oven and bake for 30 minutes till the custard is set.

Cool for 10 minutes and then slice to serve.