Trim the root end of garlic head to remove remaining roots. Slice off the top of garlic head just enough to expose the tips of the cloves. Place trimmed garlic head root side down in a small saucepan (1 quart.)
Add water to about half the height of the garlic head. Bring to a boil over medium heat, then reduce heat to low. Cover pan and simmer for about 15 to 20 minutes or until the garlic is very soft.
Remove garlic head from the water, and allow to cool. Squeeze garlic from cloves and thoroughly mash into a paste.
Combine softened butter (save wrapper), garlic, ground red pepper, salt, and herbs. Shape mixture into a ½-inch rectangle on the centered on the saved Challenge wrapper (fold up the outer edges of the wrapper to aid in squaring the block of butter), wrap in plastic wrap and freeze.
Measure flour into a food processor bowl with steel blade and pulse for 10 seconds.
Slice frozen butter into ½ -inch cubes; add to processor. Cut frozen butter into the flour by pulsing 8 times with food processor or until butter pieces are roughly pea-sized. Do not over blend.
Add the cold water through the chute of the food processor with processor running, until dough is moistened and just begins to bind together; not all of the water may be needed.
Shape dough into a 4 to 5-inch disk, put in a plastic food bag and chill 30 minutes.
Roll out on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Freeze until ready to fill.
Melt butter in a small sauté-pan over medium heat. Add crushed red pepper. Sauté onion and zucchini in butter until tender; set aside to cool.
Preheat oven to 375°F.
In a small bowl beat eggs, milk and salt.
Sprinkle cheese into frozen pastry shell.
Spread zucchini mixture over the cheese.
Pour egg mixture over the top.
Bake 30-35 minutes or until custard is set and golden.
The secret to a perfectly cooked quiche is removing it from heat before it becomes too firm or dry. It will continue to set as it cools. Serve warm or cool. Refrigerate any leftovers.