Heat oven to 400 degrees. Rinse produce and chop into small cubes. Spread on a baking pan with 1 TBSP of oil and a pinch of salt and pepper. Bake for 25-30 minutes.
Next, pull pie crust from the freezer and allow time to thaw for 10-12 minutes. Using a fork, pierce the crust and pop in oven for 10 minutes while vegetables are still roasting.
Remove pie crust and vegetables from the oven and set aside. Using a large bowl, whisk eggs, ricotta, milk, black pepper, nutmeg, and a pinch of salt and pepper together.
Let cool in the fridge. Once cool, add one egg at a time. Add a pinch of salt. Stir well to combine. Pour into the prepared pan or ramekins.
Add roasted vegetables to the bottom of the pie crust then add the ricotta filling. Bake for 45-55 minutes, depending on your quiche preference.
Heat medium sized pan to medium heat and add 1 TBSP of canola oil. Chop brussels sprouts very thin removing the stem end. Add to the pan with a pinch of salt and pepper. Sauté 4-6 minutes and keep warm until quiche is done.
Plating – allow a few minutes for the quiche to cool, top with brussels sprouts in the center of the quiche, then garnish with pomegranate arils.