Quiche

Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch quiche or pie dish, pressing gently to fit. Prick the bottom with a fork and set aside.

Heat 1 tbsp butter in a skillet over medium heat. Sauté the diced primary vegetable (onion) and secondary vegetable (bell pepper) until softened, about 5 minutes. Season lightly with salt and pepper. Remove and let cool slightly.

If using bacon or other raw protein, cook until crispy, then crumble or chop. If using cooked deli meat, simply chop. For spinach or other greens, sauté briefly and squeeze dry.

In a large bowl, whisk together eggs, heavy cream, milk, salt, and black pepper until smooth.

Scatter the cooked vegetables, cooked protein, shredded cheese, and fresh herbs (if using) evenly into the crust.

Pour the egg custard mixture carefully over the fillings, ensuring it reaches the edges and fills the crust. The custard should come about three-quarters up the sides.

Bake for 35–45 minutes, until the top is light golden and the center is just set (it should jiggle slightly when gently shaken, not wobble).

Remove from the oven and let rest for 5–10 minutes. Slice and serve warm or at room temperature.