Loaded Vegetarian Quiche

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

1. Preheat the oven to 400 degrees.

2. Bake pie crust in preheated oven until firm, about 8 minutes.

3. Remove crust from the oven and set aside. Reduce oven to 350 degrees.

4. 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.

5. Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.

6. Whisk eggs, milk, salt, and pepper together in a small bowl.

7. 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.

8. Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.