Kick the tires and light the fires to 350 degrees.
Take the olive oil and roast the veggies in the oven for 5-10 minutes. This prevents the quiche from getting soggy.
Whip the eggs and cream together.
Something else I tried was brushing the pie shell with egg white, then baking it for 5 minutes.
The pie shell did shrink a bit, but it was not the least bit soggy in the end. It helps to keep the egg and milk from soaking in.
Take your veggies and place them in the shell.
Sprinkle the cheese over the top, then pour the cream/egg mixture. You may or may not have egg mixture left, depending on how much the vegetables shrank. I had some left.
Bake at 350 until cooked in the middle, all golden and crispy.