If you are using your own pastry crust dough, prepare it first since it must sit in the refrigerator about 30 minutes before rolling out. If you are using store-bought dough, no need to worry about the dough until it's time to use it.

Wash and cut the vegetables. Put the oil in a pan over medium heat and then add the cut vegetables and sauté. Let the vegetables melt a little until they soften yet retain a certain firmness (about 5 minutes). You don't want the vegetables used in a quiche filling to be too soft, especially since they will cook again when the quiche is in then oven.

If you are adding protein, cut the protein into small pieces, unless you have thin slices that can be laid on the bottom or top of quiche before baking. Put the oil in a pan over medium heat and then add the cut protein and sauté. Make sure the protein is cooked, yet remember it will cook a little more when the quiche is in then oven.

Add the fresh or dried herbs, garlic or other seasonings and cook for another minute or so. Fresh herbs do not need to cook long. Add your salt and pepper. Let cool slightly.

In a separate bowl, mix the eggs, milk and grated cheese. This is also the moment to add any neutral cheese added for creaminess, such as Ricotta or cream cheese.

Preheat the oven the oven to 350° F / 175° C. Roll out the pasty crust dough and place it over your baking dish, leaving a little room on top for decoration. I usually just crimp the dough between my thumb and forefinger as I go around the dish. If you are feeling more artistic or creative, feel free to add other designs to make your quiche stand out.

Add the vegetables to the egg-milk mixture. And then pour into the quiche crust. Another option is to spread the vegetables along the bottom of the crust in the pan and then pour the egg-milk mixture on top. This option is especially good if your filling is composed of items that can be presented along the bottom to make your quiche more presentable (for example, with asparagus stalks).

Put the quiche into the pre-heated oven and cook for about 45-50 minutes until the top is lightly browned and the crust starts pulling away from the pan.