Vegetarian quiche

In a mixing bowl, combine the all-purpose flour and a pinch of salt.
Add the cold, diced butter to the flour mixture.
Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Steam or blanch the broccoli florets until they are slightly tender, about 2-3 minutes. Drain and set aside.
In a separate pan, sauté the diced red onion and red bell pepper until they become tender and slightly caramelized.
In a mixing bowl, whisk together the eggs and milk. Season with salt, pepper, and a pinch of nutmeg if desired.

Roll out the chilled dough on a floured surface to fit your pie dish (approximately 9-10 inches in diameter).
Carefully transfer the dough to the pie dish, pressing it gently against the bottom and sides.
Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
Sprinkle half of the grated cheddar cheese over the bottom of the crust.
Add the steamed broccoli, sautéed onion and red bell pepper, and halved cherry tomatoes on top of the cheese.
Pour the egg and milk mixture over the vegetables.
Sprinkle the remaining cheese on top.

Place the quiche in the preheated oven and bake for 30 minutes, or until the filling is set and the top is golden brown.

Allow the quiche to cool for a few minutes before slicing and serving. Enjoy!
This vegetarian quiche is a versatile dish that you can customize with your favorite vegetables and herbs. Feel free to experiment with different ingredients to suit your taste.