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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 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

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.

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