Rainbow Quiche Recipe
- 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.
Enjoy this recipe with a sparkling wine.
Reviews for Rainbow Quiche(27)
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GREAT!! Absolutely GREAT ... easy to prepare and easier to consume.
Had for diner. All loved. Quick. Easy. Used left over ham from Sunday diner.
Easy to adapt. Put 8oz of whipping cream & a little milk. This recipe definitely makes 2 9-inch deep dish quiches!
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 :)
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.
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