Loaded Vegetarian Quiche

Name: Loaded Vegetarian Quiche
Ingredients: 1 (9 inch) unbaked deep dish pie crust; 1 tablespoon olive oil; 1/2 cup sliced onion; 1/2 cup chopped green bell pepper; 1/2 cup mushrooms, sliced; 1/2 cup chopped zucchini; 1 large tomato, sliced; 2 tablespoons all-purpose flour; 2 teaspoons dried basil; 3 eggs, beaten; 1/2 cup milk; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 1/2 cups shredded Colby-Monterey Jack cheese, divided

14 ingredients

7 steps

Ingredients

1 (9 inch) unbaked deep dish pie crust
1 tablespoon olive oil
1/2 cup sliced onion
1/2 cup chopped green bell pepper
1/2 cup mushrooms, sliced
1/2 cup chopped zucchini
1 large tomato, sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded Colby-Monterey Jack cheese, divided

Directions

1

Preheat oven to 400 degrees F (200 degrees C).
2

Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
3

Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
4

Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
5

Whisk eggs, milk, salt, and pepper together in a small bowl.
6

Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
7

Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.