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 calories
carbohydrate: 17.2 g
cholesterol: 95.5 mg
fat: 19.6 g
fiber: 1.1 g
protein: 10.5 g
saturatedFat: 9.2 g
servingSize: -
sodium: 524 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. 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).

  3. 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.

  4. Sprinkle tomato slices with flour and basil, cook in the skillet for 1 minute per side.

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

  6. 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.

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

Recipe Yield

1 deep-dish quiche

Recipe Note

Trying out this combination of quiche recipes.

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