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Rainbow Quiche Recipe

Rainbow Quiche Recipe photo by Taste of Home

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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, Pennsylvania

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Rainbow Quiche Recipe

Prep: 20 min. Bake: 45 min. + standing

Yield: 8 Servings

20 45 65

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

Preheat oven to 350°. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a large skillet, saute broccoli, onion, mushrooms and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk eggs, milk and salt; pour over cheese.
Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand 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 yields six servings.

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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Reviews for Rainbow Quiche

Rainbow Quiche

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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! ;)

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