Put the flour and butter into a food processor and pulse until you have a crumb.
Add the water and pulsed again until it came together in a dough
Roll out the pastry and line the quiche tin. Use a sharp knife to trim off the excess.
To make the filling
Preheat the oven to 200C (180C fan-assisted).
Spread all the veg evenly on the bottom of the pastry case.
In a bowl, beat together the eggs and milk and 30g of the cheese.
Pour the egg mixture into the case, top with the remaining cheese. If it’s really full, just pour in 3/4 of the liquid and take the tin to the oven, then pour in the remaining mix when it’s on the shelf.
Bake for 30-45 min – you can use a skewer to make sure it is set in the centre.
Almost any vegetables will work in this quiche. Try mushrooms, red onion, or even spinach.