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Rainbow Quiche

 Rainbow Quiche
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
8 ServingsPrep: 20 min. Bake: 45 min. + standing


  • 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 Eggland's Best® Eggs, lightly beaten
  • 1-3/4 cups 2% milk
  • 1/2 teaspoon salt


  • 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 9-in. deep-dish pie shells. Bake the quiches for 40-45 minutes. Each

2 of 2

Rainbow Quiche (continued)

Editor's Note: 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.