Preheat the oven to 160°F.

Heat the olive oil in a large pan over medium-high heat.

Add the chopped onions and sauté for 5 minutes.

Add the diced zucchini. Mix and season with salt and pepper. Cook for 5 minutes.

Crack the eggs and separate the yolks from the whites.

Remove the zucchini from the heat and add to a blender with the egg yolks, grated parmesan, ⅓ cup cream, and a piece of fresh thyme. Blend to form a batter.

Beat the egg whites with an electric whisk. Add the zucchini batter and mix to incorporate.

Pour the batter into small ramekin dishes and bake for about 60 minutes.

While the quiche bakes, create the fondue. Heat the remaining ⅓ cup of cream in a saucepan over low heat for 3 minutes. Add the parmesan and stir. Keep warm until ready to serve.

When ready to serve, remove the fondue from the heat and immediately spoon it onto serving plates.

Remove the quiche from the ramekin dishes and place it atop the fondue. Drizzle it with fondue and garnish with thyme or zucchini flowers.