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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Trying out this combination of quiche recipes. Ingredients:
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 |
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.
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