You need a 12 x 8 inch (30 x 20 cm) rectangular tart pan or one that is 9 inches (23 cm) round.

Remove the ready rolled pastry from the fridge according to package directions or make and roll out homemade shortcrust pastry for your pan.

Place the pastry in the pie or tart pan.

Trim the edges and prick the bottom of the pastry several times with a fork. Set aside.

Preheat the oven to 350°F (180°C or 170°C for a fan oven).

Place a baking sheet in the oven to preheat too.

Heat the oil in a large frying pan over medium heat.

Sauté the onions for two to three minutes, until they begin to soften a little.

Add the chopped red peppers and courgettes (zucchini) and sauté for 3 to 5 minutes, until the vegetables are beginning to pick up a bit of colour. Remove from the heat.

In a medium bowl or pitcher, beat together the eggs and milk.

Beat the salt, pepper, basil and oregano into the eggs.

Stir the cheese into the egg mixture.

Spread the vegetables evenly over the bottom of the pie crust.

Pour the egg and cheese mixture carefully over top of the vegetables.

Place the quiche on the baking sheet in the oven and bake for 25 to 30 minutes or until the filling is set and beginning to turn golden.

Serve warm if possible but the quiche may be eaten cold as well.