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Loaded Vegetarian Quiche
Loaded Vegetarian Quiche
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Award-winning vegetable quiche with a rich, cheesy deep-dish filled with onion, bell pepper, mushroom, zucchini, and tomato for a burst of color and flavor!
Ingredients:
  • 1 (9 inch) deep-dish pie crust
  • 1 tablespoon olive oil
  • 0.5 cup sliced onion
  • 0.5 cup chopped green bell pepper
  • 0.5 cup mushrooms, sliced
  • 0.5 cup chopped zucchini
  • 1 large tomato, sliced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried basil
  • 3 large eggs, beaten
  • 0.5 cup milk
  • 0.5 teaspoon salt
  • 1.5 cups shredded Colby-Jack cheese
Instructions:
  • Heat your oven to a toasty 400 degrees F (200 degrees C).
  • Bake the pie crust in a preheated oven until firm, approximately 8 minutes.
  • Take the crust out of the oven and set it aside. Lower the oven temperature to 350 degrees F (175 degrees C).
  • In a large skillet over medium heat, sauté onion, bell pepper, mushrooms, and zucchini in olive oil until softened, about 5 to 7 minutes. Set aside the cooked vegetables.
  • Coat tomato slices with flour and basil, then sear in a skillet over medium heat for 1 minute per side. Remove from skillet and set aside.
  • Combine eggs, milk, salt, and pepper in a small bowl and whisk until well blended.
  • Evenly scatter 1 cup of cheese on the bottom of the pie crust. Layer the vegetable mixture on top of the cheese, followed by tomato slices. Pour the egg mixture over the top and finish with a sprinkle of the remaining 1/2 cup of cheese.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 40-45 minutes. Allow to cool for 5 minutes before serving.

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