Preheat oven to 450F. Press buttered foil onto bottom of pie crust so it doesn't stick and bake at 450F for about 15 minutes or until lightly browned. Remove foil and set crust aside.

Reduce oven to 325F.

Place large skillet over medium heat. When hot add butter and oil.

When butter begins to sizzle add shallots and sauté for 2 minutes or until they begin to soften.

Add mushrooms, peppers and broccoli. Sauté until vegetables are lightly browned but not mushy, about 5 minutes. Turn off heat and set aside to cool.

Whisk eggs, half and half, milk, salt, pepper, and nutmeg in medium bowl to blend.

Sprinkle the bottom of the cooked crust with half of the cheese.

Spoon the cooked vegetables over the cheese and spread evenly. Top with remaining cheese and pour egg mixture over this as far up as you can go without it spilling out. Place quiche on small tray or 1/4 sheet pan.

Place directly on stone (if using) and bake about 45 minutes or until quiche is brown on top and set in the center. If you shake the pan, the center should not jiggle. Remove from oven, let rest for 15 minutes and serve.