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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
  • Total Time
    Prep: 30 min. Bake: 40 min. + standing
  • Makes
    8 servings


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
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.
Nutrition Facts
1 piece: 295 calories, 20g fat (10g saturated fat), 115mg cholesterol, 482mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 9g protein.

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Average Rating:
  • Dawn
    Feb 15, 2021

    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.

  • Rita
    Jan 14, 2021

    So good and creamy. Full of healthy vegetables

  • Debglass11
    Jun 5, 2018

    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

  • dter
    Jan 3, 2018

    No comment left

  • Jarvisfamily
    Nov 14, 2017

    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.

  • leighannwoj
    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
    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
    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
    Feb 28, 2015

    I did not like this very much. It definitely needs more seasoning.

  • spronovo
    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.