Loaded Vegetarian Quiche

This vegetable quiche recipe comes from a combination of other quiche recipes.

Ingredients

• 1 (9 inch) 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
• 3 large eggs, beaten
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups shredded Colby-Jack cheese

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Bake pie crust in preheated oven until firm, about 8 minutes.
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.
5. Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
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.