Heat salted water and add the garlic.
Cook the potato slices in the boiling water.
Line the quiche dish with the shortcrust pastry and prick with a fork.
Preheat the oven to 200°C.
Drain the cooked potato slices, reserving the cooked garlic.
Leave the potato slices to cool.
Chop the rosemary.
Mix the cooked garlic, sour cream, eggs, olive oil, rosemary, salt, pepper and nutmeg.
Place potato slices and courgette slices alternately in a circle on the bottom of the prepared quiche dish. Pour the sauce over the top.
Bake for 30 minutes at 200°C.
Serve with fresh salad.
