Rainbow Quiche Recipe
Rainbow Quiche Recipe photo by Taste of Home
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Rainbow Quiche Recipe

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4.5 38 34
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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
Featured In: Top 10 Quiche Recipes
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES: 8 servings


  • 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 large eggs, lightly beaten
  • 1-3/4 cups 2% milk
  • 1/2 teaspoon salt

Nutritional Facts

1 piece: 297 calories, 19g fat (10g saturated fat), 188mg cholesterol, 455mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 12g protein.


  1. 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.
  2. Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting.
    Freeze option: Securely wrap individual portions of cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
    Yield: 8 servings.
Editor's Note: You may also use this recipe to fill two frozen 9-in. deep-dish pie shells. Bake the quiches for 40-45 minutes. Each yields six servings.
Originally published as Rainbow Quiche in Taste of Home December/January 2010, p32

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leighannwoj User ID: 1765354 246845
Reviewed Apr. 9, 2016

"This was tasty, but I did add 1 tsp. of kosher salt and a 1/2 tsp. of freshly ground black pepper to the vegetables as I sauteed them. I also added a 1/2 tsp. of coarsely ground black pepper to the egg mixture. I split the vegetables and egg mixture between two, 9-inch pie pans. I sprinkled 1 C. of cheese over the vegetables in each pan. Next time, I think I will try blind baking the pie crusts first to prevent the vegetables from making the bottom crust soggy."

DaisyH46 User ID: 8382999 226647
Reviewed May. 20, 2015

"Loved this but added more salt, pepper and fresh minced garlic (2 cloves), a sprinkle of cayenne pepper and a pinch of dried red chili peppers. It gave it just the kick it needed. Also didn't have orange peppers so used some green peppers. Did not cut down on the amount of vegetables. It made 2 regular depth 9" pies. A deep dish one would have been nice too! Maybe would take a little longer to cook though."

jbander2 User ID: 2925337 222420
Reviewed Mar. 9, 2015

"I can see the possibilities for this dish, but it certainly needed more seasoning. As one of the reviewers said, salsa would be a great addition."

Barbara0817 User ID: 7316226 221623
Reviewed Feb. 28, 2015

"I did not like this very much. It definitely needs more seasoning."

spronovo User ID: 3118526 220315
Reviewed Feb. 11, 2015

"Delicious! I added salt, pepper and fresh garlic to the vegetables as other users suggest. It definitely makes two pies and I even cut back on the vegetables (used half the broccoli and onion, half a green and red pepper only). My pie crusts were not deep dish however."

65foodie User ID: 8204637 217323
Reviewed Jan. 9, 2015

"I used egg beaters and cheese. works wonderful and lowers the calories and cholesterol. I agree about the 2 pies. family loves this on Sundays."

NoodleNel User ID: 6393598 213894
Reviewed Dec. 3, 2014

"Delicious! It makes two full pies. My kids love it, too. Great for dinner or brunch!"

foodadventure User ID: 7752662 168522
Reviewed Jul. 7, 2014

"Added bell peppers and garlic to the onion mixture. Followed the rest of the recipe...delicious"

mrsh318 User ID: 3583996 187019
Reviewed Feb. 24, 2014

"I used whatever I had in my kitchen. Didn't use spinach, used cheddar cheese and canned mushrooms. No green peppers, but used red, orange, and yellow. We enjoyed the quiche , but needs more seasoning, a bit bland tasting. Also makes way more than recipe states, it easily makes 2 regular pies."

1suzique User ID: 877387 103962
Reviewed Feb. 17, 2014

"I added while sauteing a smidge of salt (still kept the 1/2 t. salt in the egg/milk mixture), pepper, sage, basil, garlic powder, and a little more red pepper and no green pepper at all. It looked a little too green for me. Maybe I'll add a little ground Italian sausage next time. I used my favorite Pillsbury pie crusts--makes one step easier, and I used regular eggs. I suggest making a double batch as long as you are cutting up so many veggies. Five of us ate one quiche in no time! It was not watery as some had mentioned earlier."

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