1cupshredded cheese, plus more for optional topping(Cheddar, Colby and Monterey Jack all work great)
¼teaspoonground black pepper
If you're using a frozen pie crust, allow it to thaw in the fridge overnight. Then roll out your pie crust using a rolling pin or large glass bottle. Gently transport your pie crust into a greased 9-inch pie tin. Refrigerate the pie crust for 30 minutes while you prepare the quiche filling.
Preheat the oven to 425°F.
Wash and dice your vegetables. Melt the butter in a large skillet on medium heat. Add the veggies and cook for about 15 minutes, they're tender. Set aside off the heat.
In a large mixing bowl, beat the eggs with the milk, cheese, and seasonings. Stir the cooked vegetables into the egg mixture.
Prick the bottom of pie crust with a fork a dozen times. Fill it with parchment paper then add dry rice or dry beans to weigh down the crust. If you skip this step, your pie crust could end up falling onto itself while par-baking, creating a big mess. Bake for 15-17 minutes until it starts to turn golden.
Carefully remove the parchment paper and dry rice or beans from the pie crust. Add the vegetable and egg mixture into the pie crust and top with additional cheese, if desired. Bake for an additional 40-50 minutes, until a knife inserted into the center of your quiche comes out clean.
Let cool for at least 20 minutes , then slice up and enjoy!
Don't skip par-baking the pie crust. This ensures your crust gets a little crispy before adding the egg mixture. Otherwise your quiche might be soggy. Yuck.
Avoid high-moisture vegetables like tomatoes and zucchini. These will make the filling watery and your quiche could turn out mushy.
Don't skip cooking your vegetables on the stove before baking them. This allows excess moisture in the veggies to cook off, preventing (once again) a soggy quiche.