Rainbow Quiche

Ingredients

  • 1 pie crust

  • 2 Tbsp butter

  • 1 small onion, chopped

  • 1 cup sliced fresh mushrooms

  • 1 cup small broccoli florets

  • 1/2 cup finely chopped orange bell pepper

  • 1/2 cup finely chopped red bell pepper

  • 3 large eggs, lightly beaten

  • 1-1/3 cups half & half

  • 3/4 tsp salt

  • 1/2 tsp pepper

  • 1 cup shredded Mexican cheese blend

  • 1 cup baby spinach

Make

  1. Preheat oven to 425F
  2. Put pie crust in a 9 in. deep-dish pie pan and trim and flute the edge. Refrigerate until needed
  3. Melt butter over med-high heat. Saute onion, mushrooms, broccoli, and peppers until mushrooms are lightly browned (6-8 min). Cool slightly
  4. Whisk together eggs, cream, salt, and pepper
  5. Sprinkle 1/2 of the cheese over the crust, add sauteed vegetables and spinach, and then top with remaining cheese. Pour in egg mixture
  6. Bake on low rack for 15 min to get crust heated well, then reduce heat to 350F and bake until knife comes out clean (25-30 min)
  7. Let cool and set for 10 minutes before serving

TIME | 1.5 hours

YIELD | 8 servings

TAGS | Breakfast

NOTES |

  • Cover edges of crust with foil at any point of the baking to prevent overbrowning