Easy Shrimp and Crab Quiche

Preheat oven to 350 degrees.
Roll out the pastry to fit a 9-inch pie plate. Pie weights or dried beans can be placed on top of the parchment paper and pie plate to support the pie dough. This will stabilise the crust during baking.
Bake for fifteen minutes. Pie crust removed; place aside.
In a large bowl, mix together the eggs, cream, and almond milk.
In a skillet over medium-high heat, combine the red peppers, onions, and green peppers with the olive oil. Simmer the onions for 3–4 minutes, or until they are aromatic and transparent.
After taking the veggies out of the skillet, combine them with the eggs and milk in the bowl.
Stir in the prawns, lump crab and both cheeses. Mix everything together.
Over the pie crust, pour the egg and seafood filling.
Bake for twenty minutes.
Preheat the oven to 300 degrees. Bake the quiche for a further 15 to 30 minutes, or until it is set. The quiche should seem solid around the edges and have a tiny wobble in the middle. If more baking time is required, add it.
Before slicing, let the quiche cool for at least twenty minutes. Slice it too quickly, and it will probably crumble.