Savory Veggie-Packed Quiche

Ingredients List

• 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

Instructions

Prepare all ingredients. Preheat your oven to 400°F (200°C).

Place the pie crust in the preheated oven and bake until set, around 8 minutes. Take the crust out and set it aside. Lower the oven temperature to 350°F (175°C).

Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, mushrooms, and zucchini. Cook, stirring occasionally, until softened, about 5 to 7 minutes. Remove from the skillet and set aside.

Dust the tomato slices with flour and basil, then cook in the skillet over medium heat for about 1 minute on each side. Set them aside.

In a small bowl, whisk together eggs, milk, salt, and pepper.

Spread 1 cup of cheese evenly in the bottom of the pie crust. Layer the cooked vegetables on top, then arrange the tomato slices. Pour the egg mixture over everything and sprinkle with the remaining 1/2 cup of cheese.

Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 to 45 minutes.

Allow the quiche to cool for 5 minutes before slicing and serving.

Note from the Editor:

The printed magazine version of this recipe may differ slightly from the online one. Be sure to follow the instructions for the version you're using.

Nutrition Information (per serving)