1. Preheat oven to 180°C/160°C fan forced. Lightly grease a 22cm springform pan.

2. Combine the olive oil, shallots, and garlic in a frying pan over medium-low heat. Cook, stirring, for 3-4 minutes or until softened. Transfer to a large bowl.

3. Coarsely grate 3 zucchini. Squeeze out excess liquid and add to the shallot mixture.

4. Grate two-thirds of the haloumi and add it along with the cheddar. Whisk together eggs and cream in a jug.

5. On a clean surface, layer the filo sheets: brush one sheet with melted butter, top with another at right angles, and continue layering diagonally with butter between each sheet. Keep unused filo covered with a tea towel to prevent drying.

6. Transfer the filo stack into the prepared pan. Combine egg mixture with zucchini mixture, season with pepper, and pour into the filo case. Trim and fold overhanging filo to create a rim level with the top of the pan.

7. Place the pan on a baking tray. Bake for 1 hour 10 minutes or until set and golden. Cool to room temperature.

8. Thinly slice remaining zucchini into ribbons and chargrill for 1-2 minutes. Slice and chargrill the remaining haloumi for 1-2 minutes each side.

9. Top quiche with chargrilled zucchini, haloumi, and pomegranate arils. Slice into wedges to serve.