Loaded Vegetarian Quiche

Recipe View 5 mins Preheat the oven to 400°F (200°C). (5 minutes)

Recipe View 8 mins Blind-bake the pie crust: If using a store-bought crust, bake according to package directions until lightly golden and set, about 8 minutes. If making your own, blind-bake with pie weights until the crust is firm. Reduce the oven temperature to 350°F (175°C). (8 minutes)

Recipe View 7 mins Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini. Cook, stirring occasionally, until softened, about 5-7 minutes. Remove from skillet and set aside. (7 minutes)

Recipe View 3 mins Prepare the tomatoes: Sprinkle tomato slices with flour and basil. Lightly sauté in the same skillet over medium heat for 1 minute per side, until slightly softened. Set aside. (3 minutes)

Recipe View 2 mins Whisk the custard: In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined. (2 minutes)

Recipe View 5 mins Assemble the quiche: Sprinkle 1 cup of shredded Colby-Jack cheese evenly over the bottom of the pre-baked pie crust. Layer the sautéed vegetable mixture over the cheese, followed by the tomato slices. Pour the egg mixture over the vegetables and cheese. Sprinkle the remaining ½ cup of cheese over the top. (5 minutes)

Recipe View 45 mins Bake the quiche: Bake in the preheated oven for 40-45 minutes, or until a knife inserted near the center comes out clean and the top is golden brown. (45 minutes)

Recipe View 5 mins Cool and serve: Let the quiche cool for at least 5 minutes before slicing and serving. This allows the custard to set slightly, making it easier to slice. (5 minutes)