Loaded Vegetarian Quiche

1. 1

   Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Bake the pie crust in the preheated oven until firm, about 8 minutes. Remove the crust from the oven and set it aside. Reduce the oven temperature to 350 degrees F (175 degrees C).

3. 3

   Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, mushrooms, and zucchini, and cook, stirring, until softened, 5 to 7 minutes. Remove the vegetables from the skillet and set aside.

4. 4

   Sprinkle the tomato slices with flour and basil; cook them in the skillet over medium heat for 1 minute per side. Set aside.

5. 5

   Whisk the eggs, milk, salt, and pepper together in a small bowl.

6. 6

   Spread 1 cup cheese over the bottom of the pie crust. Layer the vegetable mixture over the cheese, then top with the tomato slices. Pour the egg mixture over the top and sprinkle with the remaining 1/2 cup cheese.

7. 7

   Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.

8. 8

   Cool for 5 minutes before serving.

• Calories 380.61 kcal Moderate
• Protein 16.81 g Good Source
• Carbs 24.52 g Moderate
• Total Fat 24.32 g High
• Saturated Fat 12.69 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 115.62 mg High
• Sodium 528.48 mg High
• Fiber 1.21 g Low Source
• Sugar 3.03 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 394.2 mg Good Source
• Iron 1.97 mg Moderate
• Potassium 157.03 mg Low Source
• Vitamin A 207.02 mcg_rae Good Source
• Vitamin C 3.59 mg Low Source
• Vitamin D 1.36 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten