Loaded Vegetarian Quiche recipe
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Ingredients
- 1 (9 inch) unbaked 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 eggs, beaten ½ cup milk ½ teaspoon salt ¼ teaspoon ground black pepper 1 ½ cups shredded Colby-Monterey Jack cheese, divided
Nutrition Info
- 283.8 caloriescarbohydrate: 17.2 gcholesterol: 95.5 mgfat: 19.6 gfiber: 1.1 gprotein: 10.5 gsaturatedFat: 9.2 gservingSize: -sodium: 524 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Loaded Vegetarian Quiche
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
Sprinkle tomato slices with flour and basil, cook in the skillet for 1 minute per side.
Whisk eggs, milk, salt, and pepper together in a small bowl.
Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.