• Prepare the pie dough according to package directions.

Roast The Vegetables

• Pre-heat the oven to 400℉
• Line a baking sheet with parchment paper.
• Add the bite size pieces of the zucchini and eggplant. Drizzle with 2-3 tbsp of olive oil, 1/2 tsp of salt and a 1/2 tsp of black pepper. Mix until the pieces are coated in the olive oil.
• Roast for 15 minutes then flip and roast another 10 minutes or until the vegetables are fork tender.
• Remove from the oven and set aside.
• Reduce the oven temperature to 350℉.

Prepare the Quiche Filling

• In a medium size bowl add the eggs, garlic powder, onion powder (if using), salt, 1/4 tsp black pepper, and the milk/heavy cream. Whisk until smooth.
• Gently prick the bottom and sides of the pie crust with a fork, then fill it with 1 cup of the roasted vegetables.
• Slowly pour the egg mixture on top of the roasted vegetables.
• Add the caramelized onions if using all over the top of the egg mixture.
• Gently break large and small chunks of goat cheese and place all over the top of the quiche. Don't worry if some sink.
• Place the quiche onto a baking sheet to catch any spills and bake for 30-40 minutes or until the eggs are set and the crust is golden.
• Remove from the oven and let the quiche sit for a few minutes before slicing.