Preheat oven to 200°C.
Peel the potatoes and slice them thinly, then place them slightly overlapping at the bottom of a round cast iron pan suitable for the oven, previously greased with olive oil.
Cover the potatoes with half of the mozzarella, thinly sliced. Season with olive oil, salt, pepper, chopped chives and a few basil leaves.
Arrange the open zucchini blossoms in a radial pattern over the mozzarella.
Repeat again with potatoes and mozzarella layers and season each layer with olive oil, salt, pepper and herbs. Finish with the open zucchini blossoms radially arranged.
In a bowl whisk the eggs with salt, pepper and the crumbled fresh goat cheese, then pour over the vegetables, making sure that the egg is distributed evenly throughout the pan.
Sprinkle the zucchini blossoms with the breadcrumbs, the salt, a few flakes of goat cheese and drizzle with extra virgin olive oil.
Bake in the preheated oven covered with a lid (if the pan doesn't have a lid, cover it with a sheet of aluminium foil) for 20 to 25 minutes. After this time, remove the lid and grill the quiche for about 5 minutes, then remove it from the oven.
Let it sit for ten minutes before serving.