📖 Instructions

1. First, let's make the crust. In a big bowl, mix together the flour, salt, and cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. It's kinda like making sandcastles, but... edible! If you don't have pastry cutter don't worry; you can use your fingers instead
2. Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to add too much water, or the dough will be sticky.
3. Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes. This step is crucial – it lets the gluten relax and prevents the crust from shrinking while baking. One time I skipped this step and it was a DISASTER!
4. While the dough is chilling, let's prep the vegetables. Dice the bell peppers, zucchini, and red onion into small, even pieces.
5. In a large skillet, heat the olive oil over medium heat. Add the diced vegetables and cook until they are tender-crisp, about 8-10 minutes. Season with salt, pepper, and a pinch of dried thyme. The smell alone is just *chef's kiss*.
6. Preheat your oven to 375°F (190°C). This is a bit lower than some recipes, but trust me, it helps prevent the crust from burning before the filling is set.
7. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges for a pretty finish. Nobody wants an ugly quiche, do they?
8. In a separate bowl, whisk together the eggs, heavy cream, milk, Gruyère cheese, salt, and pepper until well combined. This is the custardy goodness that holds everything together.
9. Sprinkle half of the cooked vegetables evenly over the bottom of the prepared crust.
10. Pour the egg mixture over the vegetables in the crust.
11. Scatter the remaining vegetables over the top of the egg mixture. This makes it look super pretty and rustic.
12. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is set. A knife inserted into the center should come out clean. If the crust starts to brown too quickly, tent it with foil.
13. Let the quiche cool for at least 15 minutes before slicing and serving. This allows the filling to set completely and makes it easier to slice. I know it's hard to resist, but trust me, it's worth the wait!