Preheat the oven to 375°F (190°C).

Fit the pie crust into a 9-inch pie dish. Prick the bottom lightly with a fork, then pre-bake (blind-bake) for 10 minutes. If you have pie weights or dried beans, line the crust with parchment and weights for a flatter result.

In a medium bowl, whisk together eggs and milk until smooth. Add salt, black pepper, garlic powder, and onion powder. Whisk briefly — don't overbeat; you want a silky custard, not too aerated.

Stir in shredded cheddar cheese and chopped fresh herbs until evenly distributed.

Pour the egg-cheese-herb mixture into the pre-baked crust. Tap the dish gently on the counter to release any large air bubbles.

Bake at 375°F (190°C) for 30-35 minutes, or until the center is set but still slightly wobbly — it will finish setting as it cools. The top should be lightly golden.

Let the quiche rest for 5-10 minutes before slicing. This brief rest helps the custard finish firming and makes cleaner slices.