For the crust: heat oven to 350F. Place all the ingredients (expect the water) in a food processor. Blend for 3 seconds. Slowly drizzle in the ice water until the dough looks crumbly.

Place dough on lightly floured surface and roll out using a rolling pin. Lay over pie pan and crimp the edges. Cover with parchment paper and dried beans so the dough does not puff. Par-bake for 15 minutes.

For the filling: finely dice or place all the vegetables in a food processor. Once diced, over medium heat and a drizzle of olive oil, sauté vegetables until cooked and aromatic.

In a large bowl, whisk eggs, half and half, salt, pepper, and cayenne. Add vegetables to this mixture and pour into par-baked crust.

Sprinkle cheese over the top and bake for 40 minutes to an hour, until pie sets.

Cool for 10 minutes before serving and enjoy!