Roasted vegetable quiche

My roommate and I made dinner for a friend, and she decided we should make some quiche! I've never made quiche, but based on my frittata experience I helped decide what vegetables to use. We also had some smoked gouda cheese that needed to be used up, and it worked perfectly.

First we roasted a whole bunch of vegetables (at a temp of 400 degrees):
-baby carrots tossed in olive oil, salt, and rosemary (took the longest to roast)
-cauliflower cut into small pieces, tossed in olive oil and salt
-leeks, cleaned and cut into 1/2 inch pieces, tossed in olive oil and salt
-tomatoes, sliced and roasted then briefly broiled to finish them

We made 2 quiches. We got pre-made crusts, which was a good idea. We followed the directions on the package and pre-baked them. Meanwhile I whipped together 6 whole eggs, 2 egg whites, 2 cups of milk, and about 1 tsp salt. According to most directions, for one quiche you should use about 1 cup of milk and 3 eggs, though several added egg whites. The 6:2 ratio worked well for us although there was some egg mixture left over.

When the crusts were done, I added a mixture of vegetables and shredded gouda to each crust then poured on the egg mixture. Here's what I would recommend:
-layer mixture of vegetables and cheese, pour on eggs; add more vegetables, pour on eggs; add top layer (cheese, tomatoes, etc.). Keeping in mind that the eggs will rise, I feel that I didn't add quite enough vegetables.

Here's the combinations of vegetables we used:
Quiche #1: leeks, cauliflower, and smoked gouda (with extra on top).
Quiche #2: leeks, carrots, smoked gouda, with tomatoes layered on top.

We cooked them for about 45 minutes at 375 degrees (until the eggs set in the middle and rise). And they were delicious!