Vegetable Loaded Quiche

Gather all necessary components and prepare the oven for cooking.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Next, bake the pie crust in the preheated oven until it reaches a firm state, approximately 8 minutes. Remove the crust from the oven and set it aside for the time being.

Subsequently, adjust the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Now, heat a generous amount of olive oil in a large skillet over medium heat. Add the onion, bell pepper, mushrooms, and zucchini to the skillet and cook, stirring constantly, until they are softened and tender, taking around 5 to 7 minutes. Remove the cooked vegetables from the skillet and set them aside for later use.

Following that, sprinkle a layer of tomato slices with flour and basil over the skillet's surface. Cook these ingredients in the skillet over medium heat for 1 minute on each side, allowing them to release their flavors. Set these cooked tomato slices aside for the time being.

In a separate bowl, whisk together eggs, milk, salt, and pepper to create a smooth mixture. Now, spread 1 cup of cheese in the bottom of the pie crust to serve as a base layer. Layer the vegetable mixture over the cheese, followed by a layer of tomato slices. Pour the egg mixture over the top and sprinkle with the remaining 1/2 cup of cheese.

Finally, bake the pie in the preheated oven until a knife inserted near the center comes out clean, taking approximately 40 to 45 minutes. Allow the pie to cool for 5 minutes before serving it to your guests.