Preheat your oven to 350°F (about 180°C). Lightly grease your quiche or tart pan with butter or oil, then press the crust evenly into the pan. Set it aside.

Bring a pot of salted water to a boil. Add the broccoli florets and cook for about 3 minutes until they’re tender-crisp. Drain well and let them cool.

In a skillet, heat olive oil over medium heat. Sauté the sliced red onion until softened—about 2–3 minutes.

In a medium bowl, whisk together the eggs, sour cream, and shredded cheese until smooth. Season with salt, black pepper, and a sprinkle of Italian herbs.

Arrange the broccoli, sliced tomatoes, peas, and corn evenly over the crust, and season lightly with more salt and pepper. Pour the egg mixture over the vegetables.

Bake for 35–40 minutes, or until the center is set and the top is lightly golden. Let the quiche rest for about 10 minutes before slicing and serving.