Rainbow Quiche
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 3/4 teaspoon salt
- 2 tablespoons butter
- 1/2 teaspoon pepper
- 1 small onion finely chopped
- 3 large eggs lightly beaten
- pastry for single-crust pie (9 inches)
- 1 cup sliced fresh mushrooms
- 1/2 cup finely chopped sweet red pepper
- 1 cup fresh baby spinach
- 1-1/3 cups half-and-half cream
- 1 cup small fresh broccoli florets
- 1/2 cup finely chopped sweet orange pepper
- 1 cup shredded mexican cheese blend divided
- Carbohydrate 2.25854662625436 g
- Cholesterol 183.57578125327 mg
- Fat 12.1332860418626 g
- Fiber 0.423392386042699 g
- Protein 9.39652428003259 g
- Saturated Fat 6.47689775823869 g
- Serving Size 1 1 servings. (84g)
- Sodium 179.38183629629 mg
- Sugar 1.83515424021166 g
- Trans Fat 1.13316342484919 g
- Calories 154 calories
Preheat oven to 425degrees. 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., 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 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., Bake on a lower oven rack 15 minutes. Reduce oven setting to 350degrees; 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.
