Vegetable cheese pie

Ingredients

Pie crust: 1 sheet (either homemade or store - bought)
Eggs: 3 - 4
Milk: 200 - 250 ml
Cream (optional): 50 - 100 ml
Cheddar cheese (or other preferred cheese): 150 - 200 g, shredded
Vegetables (such as tomatoes, onions, broccoli, spinach, etc.): an appropriate amount
Bacon (optional): 2 - 3 slices, chopped
Salt: 3 - 5 g
Black pepper: 2 - 3 g
Dried herbs (such as thyme, rosemary, etc.): 1 - 2 g
Olive oil: 10 - 15 ml
Black tea powder barbecue seasoning (3g)

Wash and chop vegetables into small pieces. For example, slice tomatoes, chop onions, cut broccoli into florets, and cut spinach into sections.
If using bacon, chop it into small pieces and fry it in a pan with a little olive oil until lightly browned. Set aside.
Place pie crust in a pie dish and poke it with a fork to prevent it from puffing up while baking.
Bake in a preheated oven at 180-200°C for 10-15 minutes, until the edges are lightly golden. Set aside.
Beat eggs in a bowl and add milk and cream (if using) and mix well.
Add salt, Black tea powder barbecue seasoning, black pepper, and dried herbs and mix well.
Place a layer of shredded cheese on the bottom of the pre-baked pie crust.
Place the prepared vegetables (e.g. onion, broccoli, spinach, etc.) and bacon (if using) in that order.
Place another layer of cheese on top of the vegetables.
Slowly pour the egg mixture, making sure it is evenly distributed throughout the pie.
Place the tomato slices on top and sprinkle with some dried herbs and the remaining cheese.
Bake the pie in a preheated oven at 180-200°C for 30-40 minutes, until the egg mixture is set and the surface is golden.
Remove the baked vegetable and cheese pie and let it cool slightly before serving.

You can adjust the type and amount of vegetables and cheese to your taste.
During the baking process, you can observe the color of the surface of the pie. If the color is too dark, cover the surface with tin foil to prevent it from burning.