Preheat oven to 400 degrees Fahrenheit (205 C). Place dough for pie crust in pie plate or buttered tart pan. Crimp edges if using a pie pan (pinch between thumb and index finger or press into pan using table fork.) or press into fluted edges of tart pan, then trimming excess dough by running a rolling pin over the top of the pan. Press a doubled piece of aluminum foil into the dough on the pie plate/tart pan to keep crust in place and bake 10 minutes. Remove from oven and transfer to cooling rack while you prepare filling ingredients. Lower oven temperature to 350 F (177 C).
Whisk together half and half, eggs, salt, and pepper and set aside. Place vegetable/meat filling evenly in bottom of crust and sprinkle with cheese. Carefully pour the egg mixture on top of the filling.
Bake for 30 -40 minutes on a rimmed baking sheet OR until filling is set and crust is golden; a knife inserted at center should come out nearly clean. Do not over bake. Cool at least 10 minutes on rack before cutting and serving hot, warm, or at room temperature. Or cool, wrap loosely, and store for up to 4 days, cut and serve cold.