Loaded Vegetarian Quiche

Name: Loaded Vegetarian Quiche
Total time: 80
Yield: 8
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

Recipe by Kurt from allrecipes.com

Brunch 1 Hr. 20 Mins.

Ingredients

8 servings

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1 (9 inch) deep-dish pie crust
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1 tablespoon olive oil
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0.5 cup sliced onion
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0.5 cup chopped green bell pepper
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0.5 cup mushrooms, sliced
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0.5 cup chopped zucchini
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1 large tomato, sliced

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2 tablespoons all-purpose flour
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2 teaspoons dried basil
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3 large eggs, beaten
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0.5 cup milk
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0.5 teaspoon salt
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0.25 teaspoon ground black pepper
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1.5 cups shredded Colby-Jack cheese

Instructions

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.