Description
Trying out this combination of quiche recipes.
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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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).
- 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.
- 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 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.
- Bake in the preheated oven until a knife inserted near the center comes out clean
- 40 to 45 minutes. Cool 5 minutes before serving.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 20 mins
Servings: 8