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: 30 min. Bake: 40 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing
MAKES: 8 servings


  • Pastry for single-crust pie (9 inches)
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 cup sliced fresh mushrooms
  • 1 cup small fresh broccoli florets
  • 1/2 cup finely chopped sweet orange pepper
  • 1/2 cup finely chopped sweet red pepper
  • 1 cup fresh baby spinach
  • 3 large eggs, lightly beaten
  • 1-1/3 cups half-and-half cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Mexican cheese blend, divided

Nutritional Facts

1 piece: 347 calories, 25g fat (15g saturated fat), 140mg cholesterol, 537mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 10g protein.


  1. Preheat oven to 425°. Unroll pastry sheet onto a lightly floured surface, roll to a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling.
  2. In a large skillet, heat butter over medium-high heat; saute onion, mushrooms, broccoli and peppers until mushrooms are lightly browned, 6-8 minutes. Cool slightly.
  3. Whisk together eggs, cream and salt and pepper. Sprinkle 1/2 cup cheese over crust; top with spinach and vegetable mixture. Sprinkle with remaining cheese. Pour in egg mixture.
  4. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted near the center comes out clean, 25-30 minutes. (Cover edge loosely with foil if necessary to prevent overbrowning.) Let stand 10 minutes before cutting. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour.
Editor's Note Based on your reviews we decided to take a second look at this recipe. After retesting we decreased the volume of egg mixture and the volume of veggies to fit in the dish better, increased the salt and added pepper for more flavor and started baking it at a higher temperature on a lower oven rack to get the bottom of the crust cooked through.
Originally published as Rainbow Quiche in Taste of Home December/January 2010, p32

Reviews for Rainbow Quiche

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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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