loaded vegetarian quiche

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• 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).
• 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.
• sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• whisk eggs, milk, salt, and pepper together in a small bowl.
• 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.
• bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. cool 5 minutes before serving.