RAINBOW QUICHE

Rainbow Quiche image

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

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 295 calories, Fat 20g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 482mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.