Name: Rainbow Quiche
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rainbow Quiche

1. 1 sheet refrigerated pie crust -

2. 2 tablespoons butter -

3. 1 small onion, finely chopped -

4. 1 cup sliced fresh mushrooms -

5. 1 cup small fresh broccoli florets -

6. 1/2 cup finely chopped sweet orange pepper -

7. 1/2 cup finely chopped sweet red pepper -

8. 3 large eggs, lightly beaten -

9. 1-1/3 cups half-and-half cream -

10. 3/4 teaspoon salt -

11. 1/2 teaspoon pepper -

12. 1 cup shredded Mexican cheese blend, divided -

13. 1 cup fresh baby spinach -

How to cook deliciously - Rainbow Quiche

1. Stage

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. Stage

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. Stage

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. Stage

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.