Step 1

Preheat the oven to 350°F (180°C) and line a 9-inch (23 cm) deep dish pie pan with the buttermilk pie crust.

Step 2

Line the crust with parchment paper, fill it with pie weights (rice, beans, etc.), and bake for 15-20 minutes.

Step 3

Remove the paper and weights and continue baking for 5-10 more minutes until the bottom of the crust looks dry and just beginning to show a bit of color. Remove from the oven and lower the heat to 325°F (165°C). Set the crust aside while you prepare the filling.

Step 4

In a large bowl, whisk together the eggs, cream, milk, salt, and pepper until smooth. Lastly, stir in your choice of cheese, protein, and vegetables.

Step 5

Pour the filling into the crust and bake for 45-60 minutes, until the filling is slightly puffed and set in the middle. It will spring back slightly when done and feel firm under your finger.

Step 6

Let cool down for 30 minutes before serving. This is best the day it is made, but you can store leftovers, loosely covered, in the refrigerator for up to 3 days.