Ingredients

• 1 , 9 inch
• 1 tablespoon olive oil
• 0.5 cups sliced onion
• 0.5 cups chopped green bell pepper
• 0.5 cups mushrooms , sliced
• 0.5 cups chopped zucchini
• 1 large tomato , sliced
• 2 tablespoons all-purpose flour
• 2 teaspoons dried basil
• 3 large eggs , beaten
• 0.5 cups milk
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1.5 cups shredded Colby-Jack cheese

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.

Nutrition per serving