Loaded Vegetarian Quiche

Meal plan

Green Gauntlet

See full meal plan

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

Preparation

1. 1

   Step 1

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

2. 2

   Step 2

   Bake pie crust in preheated oven until firm, about 8 minutes.

3. 3

   Step 3

   Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).

4. 4

   Step 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.

5. 5

   Step 5

   Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.

6. 6

   Step 6

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

7. 7

   Step 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. 8

   Step 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.

9. Bon appetit!