First off, if you prefer to make your own crust, knock yourself out. Me, I cheat (gasp!). It’s not that I can’t make one; I know how easy it is. But Natural Grocers has great frozen, organic spelt pie crusts that I adore and it saves me that much more time.
Pre-heat your oven to 350 degrees. Poke 10-15 holes in your crust with a fork and bake for 7 minutes. This will prevent your crust from getting soggy once you assemble the quiche.
Remove and turn oven up to 375.
While crust is pre-cooking, chop your veggies.
Scramble the eggs in a bowl and stir in milk, oregano and nutmeg.
Place chopped vegetables in pie crust.
Pour egg mixture over the veggies, and drop in the cubed chevre piece-by-piece.