Back to Rainbow Quiche

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Rainbow Quiche Recipe

Rainbow Quiche Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing YIELD:8 servings

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

Directions

  • 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.

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.

Reviews for Rainbow Quiche

Sort By :
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 28, 2015

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 3, 2014

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

MY REVIEW
Reviewed Jul. 7, 2014

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 16, 2014

"Bland. If I make it again I'll add fresh parsley, red pepper and maybe a poblano."

MY REVIEW
Reviewed Nov. 4, 2013

"GREAT!! Absolutely GREAT ... easy to prepare and easier to consume."

MY REVIEW
Reviewed Sep. 30, 2013

"Had for diner. All loved. Quick. Easy. Used left over ham from Sunday diner."

MY REVIEW
Reviewed Mar. 7, 2013

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

MY REVIEW
Reviewed Jan. 23, 2013

"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 :)"

MY REVIEW
Reviewed Nov. 12, 2012

"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."

MY REVIEW
Reviewed Oct. 6, 2012

"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!!"

MY REVIEW
Reviewed May. 12, 2012

"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!!!"

MY REVIEW
Reviewed Jan. 12, 2012

"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."

MY REVIEW
Reviewed Sep. 15, 2011

"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...."

MY REVIEW
Reviewed Apr. 20, 2011

"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"

MY REVIEW
Reviewed Apr. 10, 2011

"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."

MY REVIEW
Reviewed Mar. 6, 2011

"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."

MY REVIEW
Reviewed Jan. 2, 2011

"The only thing I did different was remove the mushrooms. My son & I have an allergy to mushrooms."

MY REVIEW
Reviewed Dec. 29, 2010

"Enjoyed this recipe very much. Thank You!"

MY REVIEW
Reviewed Dec. 11, 2010

"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"

MY REVIEW
Reviewed Dec. 9, 2010

"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?"

MY REVIEW
Reviewed Dec. 7, 2010

"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"

MY REVIEW
Reviewed Dec. 7, 2010

"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.."

MY REVIEW
Reviewed Dec. 7, 2010

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

MY REVIEW
Reviewed Dec. 6, 2010

"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"

MY REVIEW
Reviewed Dec. 6, 2010

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

MY REVIEW
Reviewed Nov. 27, 2010

"Its is a great recipe!

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

MY REVIEW
Reviewed Oct. 4, 2010

"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!"

MY REVIEW
Reviewed Oct. 4, 2010

"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!"

MY REVIEW
Reviewed Apr. 10, 2010

"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."

MY REVIEW
Reviewed Jan. 1, 2010

"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!"

MY REVIEW
Reviewed Nov. 29, 2009 Edited Jul. 2, 2014

"I'm glad that so many people like my recipe.

To those who call it bland, it was made to suit more peoples pallets.
I prefer things spicy, however most of my friends can't handle the heat."

Loading Image