Quiche with Loaded Vegetables

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Quiche with Loaded Vegetables
  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Bake pie crust in preheated oven until firm, about 8 minutes.

  3. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).

  4. 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.

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

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

  7. 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.

  8. 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.

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