Veggie Quiche

1 pie crust OR 8 saltine crackers
1 to 2 cups vegetables, fresh or frozen, microwaved to soften, and well-drained., such as broccoli, spinach, onion, chard, carrots, beans, and/or peas
3/4 cup shredded cheese, divided, such as mozzarella, havarti, swiss, or cheddar
4 eggs or equivalent Egg Beaters (or half of each)
1 1/2 cups fat free Half 'n Half, milk, or fat free evaporated milk
2 Tbsp. Fresh herbs, if desired
1/2 tsp. Salt
1/4 tsp. Nutmeg
Pinch of pepper

If using pie crust, fit into pie pan and crimp edges. Fill with pie weights or beans and bake for 8 minutes. Let cool. For no-crust quiche, spray pie plate with non-stick cooking spray. Roughly crush saltines and spread in bottom of pie plate. Spread vegetables over crust or crackers, and then spread 1/2 cup of the cheese. Mix eggs, milk and seasonings. Pour over vegetables and cheese. Sprinkle remaining cheese on top. Bake at 400 degrees for 30 minutes.