Preheat the oven to 170°C.
Make your chosen base as per the recipe. Roll the pastry between two sheets of greaseproof paper and line the quiche tin, patch-working any gaps that appear in the pastry.
Heat the oil in a large pan and gently fry the veg for 2-3 minutes. Place these in the pastry base.
Whisk the eggs and add any herbs. You could also add some cream or cream cheese at this point, but we prefer to leave this out. Pour the egg mix on top of the base.
Sprinkle the grated cheese over the top and place in the oven. Bake for 30-35 minutes or until golden and firm.
Allow to cool a little before slicing.