Loaded veggie quiche

Name: Loaded veggie quiche
Cuisine: American
Ingredients: 1 x 9” pie frozen pie crust; 2-4 tbsp olive oil; 1/2 a small onion, chopped; 5 mushrooms, diced; 1 zucchini, chopped into cubes; 2 large handfuls kale, chopped into small pieces; 1 large tomato, sliced; 1 tsp dried basil; 3 eggs, beaten; 1/2 c milk; 1/2 tsp salt; 1/8 tsp ground black pepper; 1-1/2 c shredded cheddar/Jack cheese mix

Autumn Farmer @autumnfarms

Big Island, Hawaii

Loaded veggie quiche

Autumn Farmer @autumnfarms

Saved

Ingredients

1x 9” pie frozen pie crust
2-4 tbspolive oil
1/2a small onion, chopped
5mushrooms, diced
1zucchini, chopped into cubes
2large handfuls kale, chopped into small pieces
1large tomato, sliced
1 tspdried basil
3eggs, beaten
1/2 cmilk
1/2 tspsalt
1/8 tspground black pepper
1-1/2 cshredded cheddar/Jack cheese mix

Saved

Steps

1

Preheat oven to 400 degrees. While oven is heating cook zucchini, onion, mushrooms and kale in olive oil over medium heat until tender and cooked through. Remove veggies from heat and set aside.
2

Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce heat to 350 degrees.
3

Whisk eggs, milk, salt & pepper in a small bowl.
4

Spread 1 cup cheddar/Jack mix in bottom of pie crust. Place veggie mixture on top of cheese and top with sliced tomatoes. Sprinkle the dried basil over top. Pour egg mixture into pie shell. Top with remaining cheese.
5

Bake in preheated oven til knife inserted in center comes out clean, about 45 minutes.
6

All done!