Loaded Vegetarian Quiche

Name: Loaded Vegetarian Quiche
Prep time: 20 min
Cook time: 55 min
Total time: 80 min
Yield: 1 deep-dish quiche
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

Rating: 4.84 stars

165 Ratings
173 Reviews
54 Photos

Trying out this combination of quiche recipes.

By Kurt

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Recipe Summary test

prep:

20 mins

cook:

55 mins

additional:

5 mins

total:

80 mins

Servings:

Yield:

1 deep-dish quiche

Nutrition Info

Directions

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

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Step 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).
Step 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.
Step 4
Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
Step 5
Whisk eggs, milk, salt, and pepper together in a small bowl.
Step 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.
Step 7
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Nutrition Facts

Per Serving:

284 calories; protein 10.5g; carbohydrates 17.2g; fat 19.6g; cholesterol 95.5mg; sodium 524mg. Full Nutrition

Reviews (173)

Most helpful positive review

cooking for two

09/28/2012

I liked this Quiche very much.I followed each step but had to subsitute spinach for zucchini as that was the only green vegetable I had.Over the years I have not been instructed to pre bake the shell and by not skipping this step I ended up with a very nice quiche. Read More

Helpful

(40)

Most helpful critical review

Hannah Grace Kniat

10/17/2018

I made this exactly as stated. I will start by saying I hate zucchini and was hoping that covering it in egg and cheese would make it more palatable. Spoiler alert I still hate zucchini. Next time I will make this with different veggies because it would be great with some fresh basil and broccoli. Read More

Helpful

(3)

165 Ratings

5 star values: 144
4 star values: 16
3 star values: 5
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

cooking for two

09/28/2012

Helpful

(40)

VelloraCooks

02/28/2013

I didn't have the tomatoes on hand so I used broccoli instead. Everyone loved it! Even my picky husband and father-in-law!! Read More

Helpful

(22)

Ann Marie Natal

12/05/2013

This was absolutely delicious and I will be making it again. It was a good blend of veggies including onion, pepper, mushrooms, zucchini, and tomato. I paid special attention to seasoning each layer. There are two layers of cheese and it uses both eggs and milk in a flakey pie crust. This was pretty easy to make and very filling. Read More

Helpful

(14)

Nick_Good

03/25/2013

Loved this recipe! I used chopped frozen spinach instead of the zucchini, which I cooked separate from the peppers/onions. I also used a little garlic when cooking the onions/peppers/mushrooms. Delicious! Ate the entire quiche in one meal. Usually my quiches last 2 meals. Read More

Helpful

(13)

Ginny Blesener

10/05/2014

This quiche is excellent. Per our preference for lots of veggies, I doubled them. Just used one tomato though, and hey, it's not a veggie. Used a red bell pepper and pepper jack cheese, because it's what I had on hand. Will make again for sure. Read More

Helpful

(10)

pasmi00

01/24/2013

I have never made quiche before and found this recipe easy and quite tasty! Yum! Read More

Helpful

(10)

Amber

01/08/2015

I have to say -out of all the quiche recipes I have tried, this one tastes and even looks the best. I have had a hard time finding the right egg/milk mixture but 3 eggs and 1/2 cup of milk is perfect. Read More

Helpful

(7)

ChezAnne

11/15/2014

My family loved this! Unfortunately I didn't have any zucchini or tomatoes but I did grate some carrots which I cooked with the onion/pepper/mushroom mix. I also added some minced garlic and spinach as well. My son who doesn't really like quiche loved this version and asked that I make it again. Read More

Helpful

(6)

Nancie Carole Brooker

09/14/2014

In the Oven as I speak. Followed this as a guide. Had a large amount of leftovers from another recipe. Sautéed squash sautéed onions sautéed tomatoes with spices. Added some leftover smoked Gouda cheese on the bottom of precooked pie shell. added the eggs S&P and milk. Finished with Swiss cheese on top. this will be interesting. Trying to use up what I have in frig. Next time I will follow recipe. Read More

Helpful

(5)

Hannah Grace Kniat

10/17/2018

Helpful

(3)

More Reviews

Back to Loaded Vegetarian Quiche

All Reviews for Loaded Vegetarian Quiche

- of Reviews

Loaded Vegetarian Quiche

Servings Per Recipe: 8
Calories: 283.8

% Daily Value *

protein: 21 %

carbohydrates: 6 %

dietary fiber: 5 %

sugars:

fat: 30 %

saturated fat: 46 %

cholesterol: 32 %

vitamin a iu: 8 %

niacin equivalents: 17 %

vitamin b6: 8 %

vitamin c: 21 %

folate: 9 %

calcium: 5 %

iron: 7 %

magnesium: 6 %

potassium: 6 %

sodium: 21 %

thiamin: 7 %

calories from fat:

*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.