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Preheat the oven to 350F/180C.
Line a 9-inch quiche pan (loose-bottomed is good) or equivalent with the pastry, and trim. Prick the pastry all over with a fork then line with baking paper and fill with baking beads or beans. Bake for 10 minutes, then remove the paper and beans / beads and bake for another 10 to 15 minutes until lightly browned.
Remove pastry from the oven and cool a little.
Meanwhile, make the egg custard filling. Whisk the eggs in a jug or bowl, then add the milk and cream, salt and pepper, and nutmeg if using.
Sprinkle the feta, peppers and basil over the base of the pastry case in two layers. Wrap aluminium foil strips over the pastry edges so that they don't brown too much while baking.
Put the quiche pan on a baking tray, then carefully pour in the egg mixture. Add the last bit when it's already in the oven to prevent spillage if you like.
Bake for about 30 minutes or until the quiche is set but still slightly wobbly in the middle.
Serve warm or at room temperature with a salad or veggies and potatoes (baked or roasted!).