Wash all vegetables well. Slice zucchini and onion thinly. Chop bell peppers into small pieces. Keep sizes even so they cook evenly. Fresh vegetables make the quiche taste better and more colorful.

Place vegetables on a baking tray. Drizzle olive oil over them. Add salt and pepper. Mix well with your hands. Roast in a preheated oven at 200°C for 20 minutes until soft.

Take your pie crust and place it in a baking dish. Press gently to shape it. Prick the base with a fork. This prevents bubbles during baking and keeps the crust flat.

In a mixing bowl, crack the eggs. Add milk and cream. Whisk until smooth. Add salt, pepper, and dried herbs. Mix well. This mixture gives the quiche its creamy texture.

Once vegetables cool slightly, spread them evenly over the crust. Make sure they cover the base nicely. This step ensures every bite has vegetables.

Slowly pour the egg mixture over the vegetables. Make sure it spreads evenly. Do not overfill. Leave a little space at the top.

Sprinkle grated cheese on top. This creates a golden and tasty crust. Cheese also adds richness and flavor.

Place the dish in the oven. Bake at 180°C for 30–35 minutes. The top should turn golden and firm. Insert a knife in the center to check if it is done.

Remove the quiche from the oven. Let it cool for 10 minutes. This helps it set properly and makes slicing easier.