Preheat your oven to 375°F (190°C).

Place the pre-made pie crust into a 9-inch pie dish and crimp the edges. Set aside.

Heat olive oil or butter in a skillet. Sauté the chopped vegetables for 5-7 minutes until tender.

In a mixing bowl, whisk together eggs, whole milk or heavy cream, salt, pepper, and dried herbs.

Layer sautéed vegetables in the pie crust. If using meat, add it next, then sprinkle shredded cheese on top. Finally, pour the custard mixture over it.

Bake in the oven for 35-45 minutes or until the top is golden and a knife inserted comes out clean.

Allow to cool for 10 minutes before slicing.