Line pie tin or casserole dish with pie crust and preheat oven to 350°F.

Chop all vegetables into bite size pieces and sauté in olive oil. Sprinkle with salt and pepper.

Layer vegetables into pie crust.
(It is suggested that you neatly stack vegetables atop one another to fill the crust as much as you can with little space between separate pieces; however, the quickest way is to just scoop all the vegetables into the crust and let them do their thing and sit where they want to).

Scramble egg, pour over vegetables Into pan/dish.

Sprinkle shredded cheese on top.

You may cover the pie with a second crust or you can leave the pie open faced.

Bake in 350°F oven for about 40 minutes.
If top crust is golden and flaky it should be done, if there is no top crust then the vegetables and cheese might be bubbling or baked looking when done.

You may let cool for 30 minutes or eat right away. Cooling will allow the pie to settle and kind of solidify in a way.