To prepare the pie crust, place the flour in a mixing bowl with the butter and oil.
With a pastry blender cut in the butter.
Stir in the water gradually until the mixture holds together to form a ball.
On a lightly floured surface, roll the dough into a twelve-inch circle.
Ease the dough into a ten-inch pie plate and gently press the bottom and sides.
Crimp the edges and prick the bottom and sides with a fork.
Bake at 375 degrees about twenty minutes, or until golden brown.
Set aside to cool.
To prepare the filling, cut each zucchini lengthwise into six slices.
In a heavy skillet, heat two tablespoons of the oil and fry the zucchini until golden, turning twice.
Drain on paper toweling and set aside.
Pour the remaining oil into the skillet and saute the onion until translucent.
Add the tomatoes, cook ten minutes, breaking up the tomatoes with a wooden spoon.
Stir in the chervil, salt and pepper.
To assemble, arrange the zucchini in the baked pie shell.
Spread the tomato and onion mixture over the zucchini.
Arrange the eggs on top and sprinkle with the shredded cheese.
Bake at 375 degrees for about twenty to thirty minutes or until the pie is heated through and the cheese is melted.
Serve hot.