Veggie Pizza Quiche

Can’t decide between pizza and quiche? You don’t have to.

This mashup bakes all the flavors of a loaded veggie pizza into a creamy, cheesy egg custard nestled in a deep dish pie crust. Melty mozzarella and sharp New York cheddar, diced tomatoes, mushrooms, green bell peppers, and onions all get stirred together with eggs and milk, poured into the crust, and baked until the center is set and the edges are golden.

It’s brunch food that tastes like Friday night, and it comes together with barely any effort.

Serve it warm for dinner or at room temperature for a weekend brunch spread.

Kitchen Tips

• Cover the crust edges with foil for the first half of baking so they don’t burn before the center sets.
• Dice the tomatoes small and blot them with a paper towel so excess moisture doesn’t make the crust soggy.
• Let the quiche rest for 10 minutes after pulling it from the oven. The custard firms up as it cools and slices much cleaner.