Rainbow Quiche
With plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets rave reviews every time I make it! —Lilith Fury, Adena, Ohio
Ingredients
- 1 sheet refrigerated pie crust
- 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
- 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
- 1 cup fresh baby spinach
Reviews
This was delicious but I agree alie of vegetables for 1 pie crust and I forgot the spinach. Will definitely make again but will use 2 pure crusts next time.
So good and creamy. Full of healthy vegetables
This quiche is absolutely delicious! Baking it on the bottom rack at a higher temperature at first really made the bottom crust crispy. I made two of them, following the recipe exactly for each. Great way to use up produce from the fridge. I used pie shields on each quiche and they came out perfect. We absolutely loved this recipe and will make again!Volunteer Field Editor
No comment left
I have made this twice so far. The first time I followed the recipe exactly for the filling since I did not make my own crust. The bottom of the crust was mushy. The second time I prebaked the crust and used 4 eggs with 1 cup half & half. This time I had trouble getting the crust out of the pan. The quiche itself is very good topped with some salsa. I will make again, but maybe crustless or used crescent rolls instead.
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.
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.
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.
I did not like this very much. It definitely needs more seasoning.
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.