Loaded Vegetarian Quiche

Ingredients

  • 1 (9 inch) unbaked deep dish pie crust
  • 1 tablespoon olive oil
  • ½ cup sliced onion
  • ½ cup chopped green bell pepper
  • ½ cup mushrooms, sliced
  • ½ cup chopped zucchini
  • 1 large tomato, sliced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried basil
  • 3eggs, beaten
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups shredded Colby-Monterey Jack cheese, divided
  • Directions

  • Step 1

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

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  • Step 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).

  • Step 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.

  • Step 4

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

  • Step 5

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

  • Step 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.

  • Step 7

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

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