Spinach Ricotta Quiche

Ingredients

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• 1 (9 inch) deep-dish pie crust
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• 1 tablespoon olive oil
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• ½ cup sliced onion
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• ½ cup chopped green bell pepper
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• ½ cup mushrooms, sliced
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• ½ cup chopped zucchini
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• 1 large tomato, sliced
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• 2 tablespoons all-purpose flour
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• 2 teaspoons dried basil
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• 3 large eggs, beaten
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• ½ cup milk
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• ½ teaspoon salt
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• ¼ teaspoon ground black pepper
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• 1 ½ cups shredded Colby-Jack cheese
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Instructions

1. 1
   Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2
   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).
3. 3
   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.
4. 4
   Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
5. 5
   Whisk eggs, milk, salt, and pepper together in a small bowl.
6. 6
   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.
7. 7
   Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
8. 8
   Cool 5 minutes before serving.