1) Peel the cucumber and mash it.
2) Add salt and let the cucumber set aside for 10 minutes.
3) In a large bowl, mix together the yogurt, curd, garlic, lemon juice, olive oil, quince and the dried, salted cucumber.
4) Add the pepper and, if preferred, some more salt, to taste, and blend well.
5) Put the mixture in the fridge for at least 5 hours, or overnight.
6) Serve the dip chilled. It goes well with almost everything.