Loaded Vegetarian Quiche
Description
This vegetable quiche recipe is a winner. The cheesy deep-dish pie is packed with onion, bell pepper, mushroom, zucchini, and tomato — color and flavor!
Ingredients
•
1 (9 inch) deep-dish pie crust
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1 tablespoon olive oil
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1/2 cup sliced onion
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1/2 cup chopped green bell pepper
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1/2 cup mushrooms, sliced
•
1/2 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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1/2 cup milk
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 1/2 cups shredded Colby-Jack cheese
Directions
1
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2
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).
3
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.
4
Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
5
Whisk eggs, milk, salt, and pepper together in a small bowl.
6
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.
7
Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
8
Cool 5 minutes before serving.