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Rainbow Quiche Recipe

Rainbow Quiche Recipe

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: 30 min. Bake: 40 min. + standing YIELD:8 servings


  • Pastry for single-crust pie (9 inches)
  • 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
  • 1 cup fresh baby spinach
  • 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. Preheat oven to 425°. Unroll pastry sheet 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 and 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 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. Yield: 8 servings.

Recipe Note

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.

Nutritional Facts

1 piece: 347 calories, 25g fat (15g saturated fat), 140mg cholesterol, 537mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 10g protein.

Reviews for Rainbow Quiche

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leighannwoj User ID: 1765354 246845
Reviewed 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 User ID: 8382999 226647
Reviewed 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 User ID: 2925337 222420
Reviewed 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 User ID: 7316226 221623
Reviewed Feb. 28, 2015

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

spronovo User ID: 3118526 220315
Reviewed 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."

65foodie User ID: 8204637 217323
Reviewed Jan. 9, 2015

"I used egg beaters and cheese. works wonderful and lowers the calories and cholesterol. I agree about the 2 pies. family loves this on Sundays."

NoodleNel User ID: 6393598 213894
Reviewed Dec. 3, 2014

"Delicious! It makes two full pies. My kids love it, too. Great for dinner or brunch!"

foodadventure User ID: 7752662 168522
Reviewed Jul. 7, 2014

"Added bell peppers and garlic to the onion mixture. Followed the rest of the recipe...delicious"

mrsh318 User ID: 3583996 187019
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."

1suzique User ID: 877387 103962
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."

kelligrace User ID: 7149394 118780
Reviewed Feb. 16, 2014

"Bland. If I make it again I'll add fresh parsley, red pepper and maybe a poblano."

jdonwms User ID: 6087736 127711
Reviewed Nov. 4, 2013

"GREAT!! Absolutely GREAT ... easy to prepare and easier to consume."

Bridgehaven User ID: 7427069 168521
Reviewed Sep. 30, 2013

"Had for diner. All loved. quick. easy. Used left over ham from Sunday diner."

Saltncrunch User ID: 7165616 211311
Reviewed Mar. 7, 2013

"easy to adapt. Put 8oz of whipping cream & a little milk. This recipe definitely makes 2 9-inch deep dish quiches!"

s_pants User ID: 174050 118777
Reviewed Jan. 23, 2013

"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 :)"

chira7 User ID: 6966646 108450
Reviewed Nov. 12, 2012

"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."

jleathers User ID: 1169070 102593
Reviewed Oct. 6, 2012

"This was great. I made it crustless for my GF friends. I used one onion, one head of broccoli, one green pepper and one red pepper. I used a big bunch of spinach and sauteed it all up in the 2T of butter. I tried to sweat the veggies as much as possible to get rid of the liquid. I used 1 1/2 cups of whole milk and added a bit extra salt. It was delicious. Thanks!!"

abcorbman User ID: 6687573 127708
Reviewed May. 12, 2012

"Delicious! I agree with some of the other reviews, that it is a little watery. I will try cutting down the milk next time. But I will definitely make it again and soon!!!"

krazykrisy User ID: 4475315 211310
Reviewed Jan. 12, 2012

"This is a very tasty quiche. I made this last night and my pickiest eater even liked it. The only thing was it came out a little watery so I will reduce the amount of milk used in this recipe to a 1-1/4 cup instead of 1-3/4 cup but other than that, it was perfect."

shetryed2 User ID: 1136742 188230
Reviewed Sep. 15, 2011

"I've made this recipe several times since trying it about six months ago. Absolutely delicious...I've also added some cauliflower. So easy to adapt this recipe to whatever veggies your family likes...."

mlcasey User ID: 2501069 168487
Reviewed Apr. 20, 2011

"very good, try using cubed toast instead of pie crust and let set overnight in fridge to soak up liquid. I used 9 x 12 baking pan and added one extra cup of shredded cheese and bacon. yummy"

EzraCCC User ID: 4370756 169929
Reviewed Apr. 10, 2011

"Very yummy! I added a little bit of cooked ham along with all the veggies and it turned out great! My husband loved it, too, and he isn't the biggest fan of eggs."

janeron User ID: 1726882 187940
Reviewed Mar. 6, 2011

"I loved this. My husband would hate it, he wouldn't even taste it(meat& potato guy).A little bacon for flavor would give more flavor. I substituted egg beaters for half the eggs and omitted mushrooms."

Fuddge User ID: 5322023 169928
Reviewed Jan. 2, 2011

"The only thing I did different was remove the mushrooms. My son & I have an allergy to mushrooms."

R Renee User ID: 5614277 187013
Reviewed Dec. 29, 2010

"Enjoyed this recipe very much. Thank You!"

jackiek54 User ID: 5428830 168484
Reviewed Dec. 11, 2010

"If I was to make the quiche again - I would certainly use 2 pie plates - I wasn't able to get all the egg/milk liquids in the pan - it was good and fairly easy to make"

ChefGarza User ID: 5561787 116893
Reviewed Dec. 9, 2010

"I made this last night and I must have done something wrong. After I sauted the veggies, there was so much liquid, I had to drain before putting into the crust. The cooking time took a lot longer than it said and the bottom was again full of liquid making the bottom crust soggy. We love quiche and I was so bummed. I followed the directions exactly, other than draining veggies, any ideas why this happened?"

mdbubba1 User ID: 1253738 187936
Reviewed Dec. 7, 2010

"I loved this went together easy, I don't think my husband liked it but he is not a quiche eater would be great for breakfast he might eat it then I served it for dinner with salad and rolls"

jackiegene User ID: 4479858 102590
Reviewed Dec. 7, 2010

"this was wonderful. My daughter wanted a meat free Thanksgiving so we made this with all the trimings. Delicious! Next time we are going to add a few chopped green chili's.."

uvray31 User ID: 2784871 173651
Reviewed Dec. 7, 2010

"Even my kids loved this! I made it with a homemade crust, it was delicious!"

1946quilter User ID: 4632087 102587
Reviewed Dec. 6, 2010

"To 6868 - typically, frozen pie shells do not hold as much filling as a regular deep-dish pie would; therefore, the instructions say to use one deep-dish pie shell OR two frozen pie shells -- for the same amount of filling"

6868 User ID: 5569146 103953
Reviewed Dec. 6, 2010

"confused-about the "2 pies" does this make one pie or 2 Pies?"

AmyTovar User ID: 2926654 116891
Reviewed Nov. 27, 2010

"Its is a great recipe!

I added a can of green chilies! YUM! ;)"

tawnya0812 User ID: 4772802 185400
Reviewed Oct. 4, 2010

"Amazing, cut it in 1/2 because I just wanted 1 pie. Didn't have 2% milk, and used skim with a splash of heavy cream instead and tasted delicious. Made the night before, then reheated at 350 for 30 minutes the morning of and it came out perfect!"

tawnya0812 User ID: 4772802 118776
Reviewed Oct. 4, 2010

"Amazing, cut it in 1/2 because I just wanted 1 pie. Didn't have 2% milk, and used skim with a splash of heavy cream instead and tasted delicious. Made the night before, then reheated at 350 for 30 minutes the morning of and it came out perfect!"

clea1 User ID: 5047345 185286
Reviewed Apr. 10, 2010

"I made this quiche ahead of time for company over the holidays and it was very good. Loved having it on head and ready. It was a big hit with everyone."

csreiche User ID: 4743728 127688
Reviewed Jan. 1, 2010

"It is very tasteful. However I enjoyed it more when it was a day old. I baked it for almost an hour and then let it sit in the oven for a few hours, had a piece and then refrigerated it . The next day the taste was even better then the day before!"

LilithThompson User ID: 3321456 188223
Reviewed Nov. 29, 2009 Edited Jul. 2, 2014

"I'm glad that so many people like my recipe.

To those who call it bland, it was made to suit more peoples pallets.
I prefer things spicy, however most of my friends can't handle the heat."

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