Loaded Vegetarian Quiche

Name: Loaded Vegetarian Quiche
Prep time: 20 min
Cook time: 55 min
Total time: 80 min
Ingredients: 1 (9 inch) deep-dish pie crust; 1 tablespoon olive oil; 0.5 cup sliced onion; 0.5 cup chopped green bell pepper; 0.5 cup mushrooms, sliced; 0.5 cup chopped zucchini; 1 large tomato, sliced; 2 tablespoons all-purpose flour; 2 teaspoons dried basil; 3 large eggs, beaten; 0.5 cup milk; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1.5 cups shredded Colby-Jack cheese

4.8

(174)

148 Reviews

56 Photos

This vegetable quiche recipe comes from a combination of other quiche recipes.

Recipe by Kurt

Updated on November 14, 2022

56

Prep Time:

20 mins

Cook Time:

55 mins

Additional Time:

5 mins

Total Time:

1 hrs 20 mins

Servings:

8

Yield:

1 deep-dish quiche

Jump to Nutrition Facts

Vegetable quiche cut into triangular pieces on a white platter — Allrecipes

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

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.

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.

Nutrition Facts (per serving)

284	Calories
20g	Fat
17g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 284
% Daily Value *
Total Fat 20g	25%
Saturated Fat 9g	46%
Cholesterol 96mg	32%
Sodium 524mg	23%
Total Carbohydrate 17g	6%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 11g
Vitamin C 13mg	63%
Calcium 47mg	4%
Iron 1mg	7%
Potassium 208mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.