Rainbow Quiche

Name: Rainbow Quiche
Ingredients: 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; 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

13 ingredients

4 steps

Ingredients

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
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 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.