Recipes Main Dishes Quiche Vegetarian Quiche Recipes Loaded Vegetarian Quiche 4.8 (193) 164 Reviews 59 Photos This vegetable quiche recipe comes from a combination of other quiche recipes. Submitted by Kurt Updated on May 2, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 59 59 59 59 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 Jump to Nutrition Facts Allrecipes Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 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 Directions Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Dotdash Meredith Food Studios 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). Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside. Dotdash Meredith Food Studios Whisk eggs, milk, salt, and pepper together in a small bowl. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Dotdash Meredith Food Studios Cool 5 minutes before serving. Dotdash Meredith Food Studios 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. I Made It Print 348 home cooks made it! Nutrition Facts (per serving) 284 Calories 20g Fat 17g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 284 % Daily Value * Total Fat 20g 25% Saturated Fat 9g 46% Cholesterol 96mg 32% Sodium 524mg 23% Total Carbohydrate 17g 6% Dietary Fiber 1g 4% Total Sugars 3g Protein 11g 21% Vitamin C 13mg 14% Calcium 47mg 4% Iron 1mg 7% Potassium 208mg 4% * 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.