Quiche

Quiche Recipe

   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.

Submitted by: Leslie E.