Rainbow Quiche Recipe
Rainbow Quiche Recipe photo by Taste of Home

Rainbow Quiche Recipe

Publisher Photo
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
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES: 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 Eggland's Best® Eggs, lightly beaten
  • 1-3/4 cups 2% milk
  • 1/2 teaspoon salt

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.

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. 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

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Rainbow Quiche

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (8)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
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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.

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