Rainbow Quiche

Name: Rainbow Quiche
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
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

TEST KITCHEN APPROVED

40 Reviews

Total Time:Prep: 30 min. Bake: 40 min. + standing

By Taste Of Home Editorial Team

Recipe by Lilith Fury, Adena, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 03, 2023

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

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.

Rich Rainbow Quiche: Substitute half-and-half cream or heavy whipping cream for the milk. Italian Sausage Quiche: Omit broccoli and butter. Substitute Italian cheese blend for the Mexican cheese blend. In a large skillet, saute 1 pound bulk Italian sausage, onion, mushrooms and peppers until tender; drain. Add 1/2 teaspoon dried basil, 1/2 teaspoon dried parsley and 1/8 teaspoon crushed red pepper to the egg mixture.

TEST KITCHEN APPROVED

Rainbow Quiche

40 Reviews Add your review

Yield:8 servings

Prep:30 min

Cook:40 min

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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

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Directions

1
Preheat oven to 425°. Unroll pie crust 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, 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 quiche on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes. (Cover edge loosely with foil if necessary to prevent overbrowning.) Let stand 10 minutes before cutting.