This vegetable quiche recipe comes from a combination of other quiche recipes.
Prep Time::20 mins
Cook Time::55 mins
Additional Time::5 mins
Total Time:: 1 hr 20 mins
Servings::8
Yield::1 deep-dish 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
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Dotdash Meredith Food Studios
Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
Dotdash Meredith Food Studios
Whisk eggs, milk, salt, and pepper together in a small bowl.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
Dotdash Meredith Food Studios
Cool 5 minutes before serving.
Dotdash Meredith Food Studios
Editor's Note:
The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.