Print Options

Back to Rainbow Quiche >

Include these items:

Select reviews >

Taste of Home Logo

Rainbow Quiche

Rainbow Quiche
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, Pennsylvania
8 ServingsPrep: 20 min. Bake: 45 min. + standing

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1-1/2 cups chopped fresh broccoli florets
  • 1 small onion, finely chopped
  • 1 cup sliced fresh mushrooms
  • 1 each small green, sweet red and orange peppers, finely chopped
  • 2 tablespoons butter
  • 1 cup chopped fresh spinach
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 6 eggs, lightly beaten
  • 1-3/4 cups 2% milk
  • 1/2 teaspoon salt

Directions

  • Line a 9-in. deep-dish pie plate with pastry; trim and flute edges.
  • In a large skillet, saute the broccoli, onion, mushrooms and peppers
  • in butter until tender. Stir in spinach. Spoon into prepared crust;
  • sprinkle with cheese. In a large bowl, whisk the eggs, milk and
  • salt; pour over cheese.
  • Bake at 350° for 45-55 minutes or until a knife inserted near the
  • center comes out clean. Let stand for 10 minutes before cutting.
  • Yield: 8 servings.
Editor's Note: You may also use this recipe to fill two frozen deep-dish pie shells. Bake the quiches for 40-45 minutes. Each
© Taste of Home 2013

2 of 2

Rainbow Quiche (continued)

Editor's Note: yields six servings.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013