Loaded Vegetarian Quiche

Ingredients

• 1 (9 inch) 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 large eggs, beaten
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups shredded Colby-Jack cheese

Method

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Bake pie crust in preheated oven until firm, about 8 minutes.8 min timer
3. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
4. 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.7 min timer
5. Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.1 min timer
6. Whisk eggs, milk, salt, and pepper together in a small bowl.
7. 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.
8. Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.45 min timer