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Loaded Vegetarian Quiche Recipe

Recipe by: Kurt

"Trying out this combination of quiche recipes."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook55 m
  • Ready In1 h 20 m
  • 1Preheat oven to 400 degrees F (200 degrees C).
  • 2Bake 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).
  • 3Heat 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.
  • 4Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
  • 5Whisk eggs, milk, salt, and pepper together in a small bowl.
  • 6Spread 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.
  • 7Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 284 cals
  • 1 (9 inch) unbaked deep dish pie crust
  • 1 tablespoon olive oil
  • 1/2 cup sliced onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup mushrooms, sliced
  • 1/2 cup chopped zucchini
  • 1 large tomato, sliced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried basil
  • 3 eggs, beaten
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups shredded Colby-Monterey Jack cheese, divided
Nutrition

Amount per serving ( 5 total)

  • Calories:
    284
    14%
  • Fat:
    19.6
    30%
  • Carbs:
    17.2
    6%
  • Protein:
    10.5
    21%
  • Cholesterol:
    95
    32%

Based on a 2,000 calorie diet

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