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With plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets great reviews every time I make it! - Lilith Fury-Thompson, Pittsburgh, PA
Nutritional Facts 1 piece equals 297 calories, 19 g fat (10 g saturated fat), 188 mg cholesterol, 455 mg sodium, 20 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Rainbow Quiche in Taste of Home December/January 2010, p32
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on May. 12, 2012 by abcorbman
Delicious! I agree with some of the other reviews, that it is a little watery. I will try cutting down the milk next time. But I will definitely make it again and soon!!!
Reviewed on Jan. 12, 2012 by krazykrisy
This is a very tasty quiche. I made this last night and my pickiest eater even liked it. The only thing was it came out a little watery so I will reduce the amount of milk used in this recipe to a 1-1/4 cup instead of 1-3/4 cup but other than that, it was perfect.
Reviewed on Sep. 15, 2011 by shetryed2
I've made this recipe several times since trying it about six months ago. Absolutely delicious...I've also added some cauliflower. So easy to adapt this recipe to whatever veggies your family likes....
Reviewed on Apr. 20, 2011 by mlcasey
very good, try using cubed toast instead of pie crust and let set overnight in fridge to soak up liquid. I used 9 x 12 baking pan and added one extra cup of shredded cheese and bacon. yummy
Reviewed on Apr. 10, 2011 by EzraCCC
Very yummy! I added a little bit of cooked ham along with all the veggies and it turned out great! My husband loved it, too, and he isn't the biggest fan of eggs.
Reviewed on Mar. 06, 2011 by janeron
I loved this. My husband would hate it, he wouldn't even taste it(meat& potato guy).A little bacon for flavor would give more flavor. I substituted egg beaters for half the eggs and omitted mushrooms.
Reviewed on Jan. 02, 2011 by Fuddge
The only thing I did different was remove the mushrooms. My son & I have an allergy to mushrooms.
Reviewed on Dec. 29, 2010 by R Renee
Enjoyed this recipe very much. Thank You!
Reviewed on Dec. 11, 2010 by jackiek54
If I was to make the quiche again - I would certainly use 2 pie plates - I wasn't able to get all the egg/milk liquids in the pan - it was good and fairly easy to make
Reviewed on Dec. 09, 2010 by ChefGarza
I made this last night and I must have done something wrong. After I sauted the veggies, there was so much liquid, I had to drain before putting into the crust. The cooking time took a lot longer than it said and the bottom was again full of liquid making the bottom crust soggy. We love quiche and I was so bummed. I followed the directions exactly, other than draining veggies, any ideas why this happened?
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