Pepper and Onion Quiche

Quiche was the first savory tart I learned how to make:

The formula for making a quiche is simpler than it looks - start with a crust. The crust I used for the heirloom tomato tart will work here, or you can use all flour, as I did this time:

Your next step is cheese. You need enough for a good layer over the crust, as this will keep the eggs and milk from making your crust soggy while the quiche bakes - a scattering just won't do it. I used gruyere:

Next, chopped veggies. I had a ton of green peppers and added onion as well, keeping this quiche vegetarian:

Then pour in eggs mixed with a bit of milk or soymilk. I used about 5 eggs here, and enough milk to make it custard-y:

Bake in a hot oven until done!