Heat the oil in skillet set over medium heat. Add the red pepper, zucchini and carrot and cook until softened, about 5 minutes. Remove from the heat, stir in the green onion, peas and tarragon or thyme, and then set aside.
Preheat the oven to 375 degrees F. Prick each tart shell a few times with a fork and set on a parchment paper lined baking sheet. Bake 10 minutes, and then remove from the oven.
While the tart shells bake, combine the eggs, milk, salt, pepper and nutmeg in a small bowl or 1-cup glass measuring cup.
When baked 10 minutes, removed the tart shells from the oven. Divide and carefully fill each shell with some of the vegetable mixture. Carefully pour the egg mixture into the shells. Top each quiche with some of the cheese. Return the quiche to the oven and bake 15 to 20 minutes, or until the eggs are set and the pastry golden brown.
Note: Frozen tart shells are available in our Frozen Foods Department.