Preheat the oven to 425 degrees. Grease a baking sheet. Wash the bell pepper and zucchini. Seed the bell pepper and chop the bell pepper and zucchini.

Spread the bell pepper and zucchini on the baking sheet, drizzle with oil and season with salt and pepper. Roast for 5 minutes. Spread them in the pie crust, reserving the vegetable pan for later.

In a mixing bowl, beat together the 8 eggs, 1 container garlic, ¼ cup sour cream, the cheddar cheese, and 2 tbs water. Season mixture with salt and pepper and pour over the roasted vegetables.

Bake the quiche 24 to 26 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove the quiche from the oven and let it stand.

Meanwhile, spread the broccoli on the baking sheet you used for the other vegetables, drizzle with oil, season with salt and pepper, and sprinkle with as much of the red pepper as you’d like. Roast in the oven for 17 minutes or until browned. Transfer to a small bowl and toss with ¼ cup of ranch dressing.

Cut the quiche into 4 pieces. Serve the baked quiche with the dressed broccoli on the side. The recipe makes 1 quiche, or about 4 servings with a side of broccoli. Refrigerate leftovers within 2 hours.