Vegetarian Quiche

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

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

Directions

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.

Nutrition

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