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Preheat the oven to 200 degrees. Line a fluted, greased tin with the prepared short crust pastry and set to one side.
For the filling, mix egg, milk, Langage Cottage Cheese, grated cheese and salt in a bowl. Save some cheese for topping. Clean and rinse the bell peppers and dice them. Rinse the cherry tomatoes and halve them.
Sautée mushrooms in some olive oil on a pan for a few minutes and season with salt and pepper. Drain the veg and spread them across the short crust pastry, along with bell peppers and tomatoes. Finally, pour on the egg mixture and top with grated cheese.
Bake for approx. 30 minutes, or until the egg filling has stiffened and the quiche has a lovely, golden surface. Enjoy!