This easy veggie quiche is a delicious breakfast that's perfect for a Sunday morning family breakfast.
Preheat oven to 350 degrees. Place crust in pie plate.
Whisk eggs until well blended. Add milk & whisk again. Add salt & pepper to taste (I use approximately a half-teaspoon of salt and a quarter teaspoon of pepper.)
Layer vegetables in over crust in pie plate. Top with a generous layer of shredded cheese.
Pour egg mixture over cheese, then trim or fold over crust edges as desired.
Bake for approximately 30-40 minutes until set in center. If cheese is browning too quickly, cover with foil. Let stand for 10-15 minutes before serving.
If using fresh vegetables, blanch them for 3-4 minutes before placing in pie dish so that they are fully cooked when the quiche is done. Frozen vegetables should be thawed and drained before using. Canned vegetables should be drained well.