Preheat your oven to 375°F (190°C).

Prepare the Pie Crust:

1. If using a store-bought pie crust, follow the instructions on the package for pre-baking.
2. If using homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 15 minutes or until the edges start to turn golden. Remove the parchment paper and weights, and bake for 5 minutes. Remove the crust from the oven and set it aside. Turn oven temperature to 350 degrees F. 

Sauté the Vegetables:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent. Then, add the mushrooms, red bell pepper, and zucchini. Sauté for another 5-7 minutes until the vegetables are tender—season with salt and pepper to taste. If you’re using dried herbs, add them to the skillet. Remove the skillet from heat and let the vegetables cool slightly.

Prepare the Egg Mixture:

1. Whisk together the eggs and whole milk or heavy cream in a separate bowl until very well combined. Season the egg mixture with a pinch of salt, pepper, and dried herbs (if using). 

Assemble the Quiche:

1. Sprinkle half of the shredded cheese and all the parmigiano cheese over the bottom of the crust. Spread the sautéed vegetable mixture evenly over the cheese. Pour the egg mixture over the vegetables. Top with the remaining cheese.

Bake:

1. Place a large piece of foil under the pie plate and bring it over the crust edges to prevent it from getting too browned.
2. Place the quiche in the preheated oven and bake for about 45-55 minutes, or until the quiche is set in the center and the top is golden brown. The quiche is done when a knife inserted near the center comes out clean. 

Cool and Serve:

1. Allow the quiche to cool for a few minutes before slicing and serving. It can be served warm or at room temperature.