Johanneck Family Recipes

Vegetarian Quiche


8 servings


20 minutes

active time

1 hour 20 minutes

total time


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


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.


Serving Size



284 kcal

Total Fat

20 g

Saturated Fat

9 g

Unsaturated Fat

0 g

Trans Fat



96 mg


524 mg

Total Carbohydrate

17 g

Dietary Fiber

1 g

Total Sugars

3 g


11 g

8 servings


20 minutes

active time

1 hour 20 minutes

total time
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