Rainbow Quiche Recipe

Reviewed on Mar. 07, 2013 by Saltncrunch

Easy to adapt. Put 8oz of whipping cream & a little milk. This recipe definitely makes 2 9-inch deep dish quiches!

Reviewed on Jan. 23, 2013 by s_pants

This seemed rather bland to me, but my husband liked it. I added some hot sauce to my slice, but now that I think about it, salsa might be really good with it! Wish I had tried that :)

Reviewed on Nov. 12, 2012 by chira7

OMG! This was delicious. I added three diced potatoes and one diced carrot. I double the mushroom, and used a bag of fresh baby spinach. Some of the reviews said it was a little watery so I kept to the measurement and used 1-3/4 cups of half and half. It made four quiches. I am going to freeze some for thanksgiving. Great recipe, thanks.

Reviewed on Oct. 06, 2012 by jleathers

This was great. I made it crustless for my GF friends. I used one onion, one head of broccoli, one green pepper and one red pepper. I used a big bunch of spinach and sauteed it all up in the 2T of butter. I tried to sweat the veggies as much as possible to get rid of the liquid. I used 1 1/2 cups of whole milk and added a bit extra salt. It was delicious. Thanks!!

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?

Reviewed on Dec. 07, 2010 by mdbubba1

I loved this went together easy, I don't think my husband liked it but he is not a quiche eater would be great for breakfast he might eat it then I served it for dinner with salad and rolls

Reviewed on Dec. 07, 2010 by jackiegene

this was wonderful. My daughter wanted a meat free Thanksgiving so we made this with all the trimings. Delicious! Next time we are going to add a few chopped green chili's..

Reviewed on Dec. 07, 2010 by uvray31

Even my kids loved this! I made it with a homemade crust, it was delicious!

Reviewed on Dec. 06, 2010 by 1946quilter

To 6868 - typically, frozen pie shells do not hold as much filling as a regular deep-dish pie would; therefore, the instructions say to use one deep-dish pie shell OR two frozen pie shells -- for the same amount of filling

Reviewed on Dec. 06, 2010 by 6868

confused-about the "2 pies" does this make one pie or 2 Pies?

Reviewed on Nov. 27, 2010 by AmyTovar

Its is a great recipe!

I added a can of green chilies! YUM! ;)

Reviewed on Oct. 04, 2010 by tawnya0812

Amazing, cut it in 1/2 because I just wanted 1 pie. Didn't have 2% milk, and used skim with a splash of heavy cream instead and tasted delicious. Made the night before, then reheated at 350 for 30 minutes the morning of and it came out perfect!

Reviewed on Oct. 04, 2010 by tawnya0812

Amazing, cut it in 1/2 because I just wanted 1 pie. Didn't have 2% milk, and used skim with a splash of heavy cream instead and tasted delicious. Made the night before, then reheated at 350 for 30 minutes the morning of and it came out perfect!

Reviewed on Apr. 10, 2010 by clea1

I made this quiche ahead of time for company over the holidays and it was very good. Loved having it on head and ready. It was a big hit with everyone.

Reviewed on Jan. 01, 2010 by csreiche

It is very tasteful. However I enjoyed it more when it was a day old. I baked it for almost an hour and then let it sit in the oven for a few hours, had a piece and then refrigerated it . The next day the taste was even better then the day before!

Reviewed on Nov. 29, 2009 by LilithThompson

This is my recipe, and I am so incredibly honored to have this published but theres just one small problem... my name is LILY! lol, or Lilith. But definatly not Molly. Plus, I no longer live in NY, but that is of less importance than the fact my name is listed wrong.