In a large bowl, combine 1 ¼ cups of all-purpose flour and ½ teaspoon of salt. Cut in ½ cup of cubed cold butter until the mix resembles coarse crumbs. Gradually add 3 tablespoons of ice water, one tablespoon at a time, mixing until the dough forms. Shape the dough into a disk, wrap it tightly, and chill in the fridge for at least 30 minutes.

Once the dough has chilled, roll it out on a floured surface to a 9-inch circle. Fit the dough into a pie dish, trimming any excess, and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights. Blind bake at 375°F (190°C) for about 12 minutes until lightly golden. After baking, set the crust aside to cool.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion, 1 cup of sliced mushrooms, chopped zucchini, and red bell pepper, cooking for 5-7 minutes until softened and fragrant. Remove from heat and gently fold in 1 cup of roasted butternut squash. Allow the vegetable mixture to cool slightly before proceeding to the next step.

In a medium bowl, whisk together 3 eggs until well blended. Then stir in ½ cup of half-and-half, 2 tablespoons of freshly chopped herbs, and season with salt and pepper to taste.

Evenly scatter the cooled vegetable mixture across the bottom of the pie crust. Next, sprinkle ½ cup of shredded Gruyère cheese over the veggies.

Gently pour the egg custard over the vegetable and cheese layers in the quiche, ensuring that the filling is well-distributed in the crust.

Carefully place the assembled Autumn Vegetable Quiche in the preheated oven at 375°F (190°C). Bake for 35-40 minutes, or until the center is set and the top is golden brown.

Once baked, remove the quiche from the oven and let it cool for at least 10 minutes before slicing.