This vegetable quiche recipe comes from a combination of other quiche recipes.
- (9 inch) deep-dish pie crust : 1 piece
- olive oil : 1 Tbsp
- sliced onion : 0.5 cup
- chopped green bell pepper : 0.5 cup
- mushrooms, sliced : 0.5 cup
- chopped zucchini : 0.5 cup
- tomato, sliced : 1 piece
- all-purpose flour : 2 Tbsp
- dried basil : 2 tsp
- eggs, beaten : 3 piece
- milk : 0.5 cup
- salt : 0.5 tsp
- ground black pepper : 0.25 tsp
- shredded Colby-Jack cheese : 1.5 cups
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.