Delicious Loaded Vegetarian Quiche Recipe

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
• 0.25 teaspoon ground black pepper
• 1.5 cups shredded Colby-Jack cheese

Instructions

1. Get all your ingredients ready. Preheat your oven to 400 degrees F (200 degrees C).
2. Blind-bake the pie crust in the preheated oven for about 8 minutes, until it's firm. Take the crust out of the oven and let it cool. Lower the oven temperature to 350 degrees F (175 degrees C).
3. Warm up olive oil in a big skillet on medium heat. Sauté the onion, bell pepper, mushrooms, and zucchini, stirring occasionally, until they're tender, about 5 to 7 minutes. Take the veggies out of the skillet and set them aside.
4. Lightly coat the tomato slices with flour and basil. Cook them in the skillet over medium heat for 1 minute on each side. Then, set them aside.
5. In a small bowl, whisk together the eggs, milk, salt, and pepper until well combined.
6. Spread 1 cup of cheese evenly across the bottom of the pie crust. Layer the cooked vegetable mixture over the cheese, then arrange the tomato slices on top. Pour the egg mixture over everything and sprinkle the remaining 1/2 cup of cheese on top.
7. Bake in the preheated oven for 40 to 45 minutes, or until a knife inserted near the center comes out clean.
8. Let it cool for 5 minutes before you cut and serve.

Nutrition

• Calories: 284 kcal
• Fat Content: 20 g
• Fiber Content: 1 g
• Sugar Content: 3 g
• Sodium Content: 524 mg
• Protein Content: 11 g
• Cholesterol Content: 96 mg
• Carbohydrate Content: 17 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g