In a stand mixer with the paddle attachment, combine the flour and salt. Cube the butter into small pieces and drop them in, a few at a time, while the mixer is going on medium-low speed. Once the flour mixture begins to resemble course sand, add in 1 egg and mix to combine.
Remove the dough from the mixture, wrap it in plastic wrap, and stick it in the fridge for at least 30 minutes to chill. The dough can also be made ahead and kept in the fridge for 3 days beforehand.
When ready to bake the quiche, remove the dough from the refrigerator and flour a work surface. Use a rolling pin, and excess flour as needed, to roll the dough into a 12″ round.
Line a 9″ springform cake pan with aluminum foil. Gently lift up the dough round and place it over the cake pan, using your fingertips to gently press the dough into the cake pan. Using any excess hanging over the sides to patch holes, if needed. Make sure there aren’t cracks and holes – this will be holding a liquid substance! And unless you want to scrape burnt egg out of your oven (lame) than I suggest you make sure that crust is watertight, baby.
Put the crust in the fridge until needed.
Preheat the oven to 375 degrees.
Heat a small skillet over medium-high heat and melt the butter. Add in the minced onion, chopped peppers, and corn. Sauté for 4-6 minutes, until soft. Turn off the heat and set the veggies aside.
In your stand mixer, combine the 8 eggs, cream, cream cheese, cheddar cheese, and sea salt. Mix until completely combined. Then, add in the sautéed vegetables and parsley. Mix until just combined.
Remove the crust from the refrigerator, pour in the egg mixture, and bake for 40-45 minutes, until lightly golden on the top and the quiche has just the slightest jiggle in the center.
Remove the quiche from the oven and let is sit for a few minutes before removing the springform pan. Allow it to sit for just a minute or two more before slicing.