Preheat the oven to 450°F (230°C).
Line the pastry shell with a double thickness of heavy-duty foil (do not prick the pastry first).
Bake it for 5 minutes.
Remove the foil and bake for another 5 minutes.
Reduce the oven heat to 350°F (180°C).
Saute the onion, red bell pepper, mushrooms, tomatoes and zucchini in the butter in a big skillet.
Add the cinnamon, curry powder, salt and black pepper, and mix well.
Spoon this mixture into baked crust.
Beat the eggs then stir in the milk and cheese.
Carefully pour this over the vegetables.
Bake for about 40 minutes or until a knife inserted near the center comes out clean.
Let the quiche stand for 5 minutes before serving.
