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Rainbow Quiche

Total Time

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

Makes

8 servings

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
Rainbow Quiche Recipe photo by Taste of Home

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

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.
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.

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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