Preheat oven to 375ºF.

Coat a 9-inch springform pan or pie plate with cooking spray.

Combine flour, ½ tsp kosher salt and olive oil in a bowl until mixture resembles small pebbles.

Using a rubber scraper, mix in rosemary and water until dough is formed.

Place dough into prepared pan and using your fingers or the bottom of a measuring cup press the pie dough evenly.

You will want approximately a 2 inch rim above the bottom of the quiche.

If you want to roll out pie crust, place dough between two sheets of parchment paper and roll out into an 11-inch circle.

Then carefully transfer the rolled out dough to your pie plate and crimp the edges.

Cover the quiche crust with parchment paper and fill with pie weights or beans.

You want to make sure the weights are snug against the sides of the pan.

Bake for 20 minutes.

Remove the parchment paper and weights then bake an additional 10-15 minutes or until the crust just starts to brown.

Let quiche crust cool while you prepare the pulled pork filling.

Spread in layers the pulled pork, cheese, bell peppers and green onions evenly over the chilled pie crust.

Place the eggs, cream, and salt in a medium bowl and whisk until frothy.

Pour egg mixture into the pie crust.

Bake quiche until the edges are set, about 30-35 minutes.

Cool for 30 minutes.

Quiche can be served cold, room temperature, or warmed.

To reheat a cold quiche, reheat in a 300°F oven until just warm to the touch.