Heat the oven to 375 degrees F.
In the bottom of the Parbaked Pie Crust, spoon the Quiche Cooked Veggies evenly over the crust, and top evenly with the sliced olives and crumbled feta cheese.
In a medium sized bowl, add the eggs and whisk them. Add the milk, salt, pepper, and 1/2 cup shredded cheddar cheese. Stir together and pour into the pie crust. Top with the other 1/2 cup of cheddar cheese and add to the oven.
Cook for 25 minutes and check with a knife if it’s set (all the liquid should be gone and the knife should come out pretty cleanly). If the crust is getting too dark (check around 15 minutes), put foil around the edges and pop back in. Let cook 5-10 more minutes past 25 minutes until set. Remove once cooked and let it sit for 5 minutes.
Serve with arugula and sliced avocado. Drizzle with Romesco Sauce (thin out with a bit of water if needed).

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