Loaded Vegetarian Quiche

1 (9 inch) unbaked deep dish pie crust

1 tablespoon olive oil

½ cup sliced onion

½ cup chopped green bell pepper

½ cup mushrooms, sliced

½ cup chopped zucchini

1 large tomato, sliced

2 tablespoons all-purpose flour

2 teaspoons dried basil

3 eggs, beaten

½ cup milk

½ teaspoon salt

¼ teaspoon ground black pepper

1 ½ cups shredded Colby-Monterey Jack cheese, divided

Preheat oven to 400 degrees F (200 degrees C).

Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).

Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.

Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.

Whisk eggs, milk, salt, and pepper together in a small bowl.

Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.

Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.