Rainbow Quiche Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 small onion finely chopped
- pastry for single-crust pie (9 inches)
- 1-3/4 cups 2% milk
- 1 cup sliced fresh mushrooms
- 6 large eggs lightly beaten
- 1 cup chopped fresh spinach
- 1 cup (4 ounces) shredded mexican cheese blend
- 1-1/2 cups chopped fresh broccoli florets
- 1 each small green sweet red and orange peppers, finely chopped
- Carbohydrate 1.15975068474795 g
- Cholesterol 407.36078125327 mg
- Fat 12.3151110338498 g
- Fiber 0.172368541345163 g
- Protein 12.3002365997441 g
- Saturated Fat 4.75673395214895 g
- Serving Size 1 1 serving (111g)
- Sodium 156.138155206546 mg
- Sugar 0.987382143402787 g
- Trans Fat 1.79643716683638 g
- Calories 163 calories
Directions Preheat oven to 350degrees. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a large skillet, saute broccoli, onion, mushrooms and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk eggs, milk and salt; pour over cheese. Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Freeze option: Securely wrap individual portions of cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350degrees. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165degrees. Yield: 8 servings. Editor's Note: You may also use this recipe to fill two frozen 9-in. deep-dish pie shells. Bake the quiches for 40-45 minutes. Each yields six servings. Originally published as Rainbow Quiche in Taste of Home December/January 2010, p32 Nutritional Facts 1 piece equals 297 calories, 19 g fat (10 g saturated fat), 188 mg cholesterol, 455 mg sodium, 20 g carbohydrate, 1 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend
