This vegetable quiche recipe comes from a combination of other quiche recipes.
Ingredients
- deep-dish pie crust: 1 piece (9 inch)
- olive oil: 1 Tbsp
- onion: 0.5 cup (sliced)
- green bell pepper: 0.5 cup (chopped)
- mushrooms: 0.5 cup (sliced)
- zucchini: 0.5 cup (chopped)
- tomato: 1 piece (sliced)
- all-purpose flour: 2 Tbsp
- basil: 2 tsp (dried)
- eggs: 3 piece (beaten)
- milk: 0.5 cup
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- Colby-Jack cheese: 1.5 cups (shredded)
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Bake pie crust in preheated oven until firm, about 8 minutes.
-
Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
-
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.
-
Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
-
Whisk eggs, milk, salt, and pepper together in a small bowl.
-
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.
-
Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.
