MAKE THE QUICHE FILLING:
In medium heat, add the water or oil to a pan, fry the onions until soft, add the zucchini, sauté for 5 minutes, add the garlic, sauté for 1 minute, add the dried tomatoes, the salt, pepper and oregano, and the cream, stir to combine, add the cornstarch, stir for 2 minutes. Turn off the heat and let the quiche filling cool down completely.
MAKE THE CRUST:
Process all the ingredients for the crust until it becomes a firm dough. If you think your dough is too moist, add one or two tablespoons of oatmeal flour. Remove it from the food processor, add it into a previously greased 25-inch mold, add the chickpea crust, freeze it for 15 minutes, then remove it from the freezer and bake it in a 190C preheated oven for 10 to 15 minutes.
ASSEMBLE THE QUICHE:
Remove the crust from the oven, add the quiche filling and return it to the oven at 180C for 30 to 35 minutes.