This quiche recipe with vegetables was created by combining many different quiche recipes.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 deep-dish quiche |
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
Instructions
- 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.
- 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
| Calories | 284 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 9 g |
| Sodium | 524 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect, I was afraid this recipe would not Have enough seasonings in it, I’m wrong. It was perfect. Nice easy recipe.
I love, love, love this recipe and have made it often. My only suggestion is to double the recipe and make two quiche. It is so easy and you just use a cup of vegetables, instead of half which makes good use of leftovers. This is so delicious especially with home grown tomatoes and fresh basil. A keeper!
I love this quiche, though I do use 7 eggs beaten with a bit of milk to make them fluffy. Sautéed my vegetables in olive oil infused with garlic, and cheddar cheese. Then shared with all my friends.
No changes. Didn’t need any. This dish was a big hit with my family and we have it for dinner weekly now and eat any leftovers for breakfast or lunch. I used a healthy quiche crust recipe made from scratch. Thank you for sharing!
I added some sautéed vegetables / like mushrooms or cauliflower capsicum strips and some zuccini / then I added some sliced mushrooms and sliced potatoes to cover the base or the quiche dish plus as u havecto have some extra grated mozzarella if u Serve it Hot to have a nice hot crust on top added
It needed more eggs and half and half to make it richer. I roasted the vegetables beforehand (allow them to cool first). I also left out the tomatoes; it was less watery, with a nice texture.
I used broccoli instead of zucchini, and doubled the eggs and milk. Really good recipe, I didn’t even miss the meat. My daughter thought it was a tad salty, I thought it was perfect and only thing left was the empty pie plate. Recipe is definitely a keeper
Big success! I put in red bell pepper, broccoli, sliced yellow onion, artichoke heart to give it some tang, the sliced tomatoes on top and cheddar cheese. Everyone loved it, even my picky daughter that doesn’t like many veggies.
Delicious and very easy to follow. I seasoned my tomatoes with thyme and garlic instead of basil as I didn’t have any and added slightly less cheese.
The BEST quiche I’ve ever had! The addition of tomatoes w/ the basil on top of the quiche put this quiche over the top!!! I made it with a gluten-free crust & gluten-free flour, & it was divine! I also added fresh chopped basil. I’ll definitely be making this quiche again!
I did this for a ladies lunch for a birthday. EVERYONE went wild! It’s so pretty, and delicious with all the vegetables (I switched zucchini for spinach). I couldn’t find this addressed anywhere. You CAN make it the night before, cook it for 30 minutes, refrigerate and finish baking the next morning. I cooked one the night that I made it to test it and it was good, but actually, the other two that had been baked in the evening and the morning were better. So GREAT MAKE-AHEAD recipe!
Made this quiche without the crust. I baked it in the skillet and it was so delicious.
I liked what the reviews had to say, and was looking to make zucchini quiche, for the first time. For once in my life I was following the recipe measurements. The amounts are spot on to fill a 9″ crust. No overspill or not enough. Cooked perfectly in the 40 min. The inside was firm. I would bake this again, I would vary the veggies to change it up. It was delicious, but would’ve added extra seasons to our tastes. The colby jack cheese was a great choice, maybe next time I’d use a variety of cheese. Thanks for sharing this.
Changed up the veggies and cheese
Great recipe. Subbed spinach for squash, red pepper for green, red onion for white, and a nice 3 year xtra sharp cheddar instead of the recipe cheese. Mom loved it for Mother’s Day!
Just used the vegetables I had on hand (mushrooms and yellow onions) and the cheese that was in our deli drawer (a slice and a half of Colby jack and an 8 oz. block of Gruyère) and it turned out fabulous!
Awesome!! At first I didn’t that all of these ingredients could fit in one pie crust without spilling out in the oven but it was perfect and all fit nicely.
OMG! My vegetarian friends raved about this dish, and I LOVED it too! WOW!
Excellent recipe. First of all, it was the prettiest quiche I’ve ever seen and I was proud to bring it to the table. I made a few substitutions based on what I had on hand. I substituted spinach for zucchini and red pepper for green ( same taste but added nice color) and I served the tomatoes on the side. My guests ate with gusto. I can see this quiche could be modified by changing the veggies or the cheese. It’s a keeper.
Sub spinach for zuchinni. Used pepper jack and for bottom layer and parm, feta, and cheddar for top. Used mixed peppers.
Love this recipe! The step with the tomatoes never worked out so well with me, so today I tried something different. I used two Campari tomatoes, took out the seeds and chopped them into bite-sized pieces. I added those to the flour/basil mixture and put it all into the pan and cooked it for about 2 minutes, stirring a few times during cooking. This worked much better for me.