In a mixing bowl whisk up the eggs and add in the salt, spices, and milk. Mix until fully combined. Set aside until ready to pour into crust.
In a large frying pan add in olive oil on medium heat. Add in the thawed broccoli florets and diced bell pepper with minced garlic. Sprinkle with some salt and ground black pepper. Allow it to cook down on medium-high heat for 10-15 minutes turning every 4-5 minutes or until golden brown and crispy.
While the vegetables cook down remove the dough from fridge and roll out on clean, smooth surface to about 12" in diameter (⅛" thick). Place into a 9" pie pan and press against the bottom and edges. You can crimp the edges if you like otherwise press down to make a clean edge.
Place some heavy duty foil folded up onto the bottom of crust in pie dish. Place in 450°F oven for 8 minutes with foil. After this, remove foil and bake for an additional 8 minutes.
While crust bakes, in a small bowl mix together flour into shredded cheddar cheese. Thoroughly coat the cheese in flour then add into egg milk mixture.
Once the crust is done, remove from oven and reduce heat to 350°F.
The vegetables should be done cooking and egg mixture should be completed. Add vegetables to par-baked crust and then pour egg mixture on top. Mix everything together slightly so the vegetables and cheese are evenly distributed.
Place in 350°F oven for 45-55 minutes or until the quiche is set and stable.
Quiche can be served warm, room temperature, or even cold out of the fridge. You can also reheat leftovers in microwave, oven, or toaster oven.
It tastes absolutely delicious on its own or you can garnish with a dollop of sour cream.
Enjoy!
