Check out this recipe for a quiche perfect for our vegan friends or for the people trying something more healthy!
Preparation Time: 20 mins
Cook: 55 mins
Additional: 5 mins
- 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
- 1/4 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 a preheated oven until firm, about 8 minutes.
Remove crust from the oven and set aside. Reduce the 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 the 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 on the bottom of the 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.