1. In a food processor, mix the flour and butter. You will get a pastry with a sandy appearance. Add the water little by little until the pastry forms a homogeneous ball. Remove the pastry from the processor and let it rest for 15 minutes in the cold.

2. On a floured work surface, roll out the pastry with a rolling pin. Place it in a quiche or tart dish. Refrigerate again for 30 minutes.

3. Preheat the oven to 400°F/200°C.

4. Cook the pastry for about 6 minutes, or until the bottom is no longer translucent. Set aside. Lower the cooking temperature to 350F/180C.

5. Place the well-drained vegetables and herbs in the pre-baked pastry. Season with salt and pepper.

6. In a bowl, mix the milk and eggs with a whisk. Pour this mixture over the vegetables. Add the cheese.

7. Bake for 15/20 minutes.