Roll open the pie crust dough and carefully lay it in the bottom of a pie plate or quiche pan. Use a fork to prick the bottom surface.
In a large mixing bowl, whisk the eggs and milk together until frothy.
Add 1 cup of your favorite cheese, 1 cup of any diced meat, 1 cup prepared vegetables, and 1 tablespoon of your favorite fresh herbs and fold the filling together. (For a vegetarian quiche, omit the meat and add additional 1/2 cup cheese and 1/2 cup vegetables.)
Pour the filling into the prepared pie dish and smooth out the ingredients so they fill the quiche evenly.
Bake for 60 minutes or until the eggs remain firm when the plate is gently wiggle. A toothpick inserted in the center should come out clean.
Serve warm or at room temperature.
Recipe Notes
Make Ahead Tips:
The quiche can be made up to 24 hours in advance and reheated or served at room temperature.Freezing will depend on the types of vegetables you mixed into the filling. Vegetables with more watery texture (like tomatoes and zucchini) may affect the texture once frozen.