Garden Harvest Quiche

Ingredient's:
1 (9 inch) deep-dish pie crust
1 tablespoon olive oil
1 cup chopped cooked broccoli
3 Tbsp. Bittersweet Herb Farm Garden Harvest Seasoning
½ cup mushrooms, sliced
1 large tomato, sliced
2 tablespoons all-purpose flour
3 large eggs, beaten
½ cup milk 
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups shredded Colby-Jack cheese
Directions:
Gather all ingredients. Preheat the oven to 400 degrees F.
Bake the pie crust in a preheated oven until firm, about 8 minutes. Remove the crust from the oven and set aside. Reduce the oven to 350 degrees F. Heat olive oil in a large skillet over medium heat. Add the mushrooms, Garden Harvest Seasoning, and broccoli and cook, stirring, until softened, 5 to 7 minutes. Remove the vegetables from the skillet and set aside. Sprinkle tomato slices with flour; cook in the skillet over medium heat for 1 minute per side. Set aside. Whisk eggs, milk, salt, and pepper in a small bowl. 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. Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool for 5 minutes before serving.