Loaded Vegetable Quiche

We are having such a great time on our three day weekend. Dave and I went out with some friends last night to see more fireworks and have the opportunity today to have a pool day. We were invited weeks ago by or friends and our schedules just haven't lined up --- but Dave's been super excited since the invitation was extended. Pool day means that I can try out a new sangria recipe!

This is a recipe that Dave's mom put together on our first night in New Hampshire. This is perfect if you're feeding a crowd because the quiches can be adapted based on who you're feeding. Dave's mom put together three -- one without mushrooms and two of this recipe to feed eight people.

Recipe from All Recipes.

-1 (9 inch) unbaked deep dish pie crust
-1 tablespoon olive oil
-1/2 cup sliced onion
-1/2 cup chopped red 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 teaspoon salt
-1/4 teaspoon ground black pepper
-1 1/2 cups shredded Colby-Monterey
-Jack cheese, divided

Bake each pie crust at 400 degrees for 8 minutes. Saute all of the veggies for 5 minutes or until soft. Lightly coat the tomatoes in flour and basil. Cook in a hot skillet -- one minute per side. Add one cup of cheese to the bottom of the pie crust. Add the cooked vegetables (onion, pepper, mushrooms and zucchini). Layer the tomatoes on top. In a bowl whisk three eggs together with 1/2 tsp salt and 1/4 tsp pepper. Pour the egg mixture over the vegetables and add more cheese to the top. Bake at 350 for 40-45 minutes with a ring of foil around the outside crust to prevent that part from getting burnt.

Everyone loved this quiche. It was good for a wide variety of people because it catered to everyone's palate since vegetables could be added or removed based on likes and dislikes. The quiche was light and fresh, a perfect recipe for summer vegetables coming from the garden. I will be making this again.


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