Loaded Vegetarian Quiche
Ingreadient
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1 (9 inch) deep-dish pie crust
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1 tablespoon olive oil
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½ cup sliced onion
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½ cup chopped green bell pepper
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½ cup mushrooms, sliced
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½ cup chopped zucchini
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1 large tomato, sliced
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2 tablespoons all-purpose flour
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2 teaspoons dried basil
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3 large eggs, beaten
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½ cup milk
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 ½ cups shredded Colby-Jack cheese
Direction
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
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Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
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Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside.
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Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
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Whisk eggs, milk, salt, and pepper together in a small bowl.
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Spread 1 cup cheese in the bottom of pie crust. Layer vegetable mixture over the cheese, then top with tomato slices. Pour egg mixture over top and sprinkle with remaining 1/2 cup cheese.
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Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
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Cool 5 minutes before serving.
