This weeknight quiche is quick to put together, cheesy and studded with vegetables.
Preheat oven to 450 degrees.
In a greased 9 inch pie baking sheet, place pie crust. You may need to manipulate the pie crust so the sides are pushed up. They don’t have to go to the very top of the pie dish, just as high as you can get them without the dough ripping.
In a medium sized bowl, combine the sour cream, shredded cheese, zucchini slices, diced roasted red bell peppers, eggs, salt, pepper and flour.
Top with parmesan cheese.
Bake on the lower 1/3 of the oven. Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and continue cooking for 25-30 minutes or until a knife can be inserted and it comes out clean.