Rainbow Quiche
Try adding some of your favorite vegetables to make this quiche your own!
Make This Recipe
Ingredients
- 9 inch pastry for single-crust pie
- 1 1/2 cups chopped fresh broccoli florets
- 1 small onion, finely chopped
- 1 cup sliced fresh mushrooms
- 1 each small green, sweet red and orange peppers, finely chopped
- 2 tablespoons butters
- 1 cup chopped fresh spinach
- 1 cup shredded Mexican cheese blend
- 6 Eggland's Best Eggs (large), lightly beaten
- 1 3/4 cups 2% milk
Preparation
Preheat oven to 350°. 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. Yield: 8 servings.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Slice |
|---|---|
| Calories | 298 |
| Fat | 19g |
| Saturated Fat | 11g |
| Cholesterol | 163mg |
| Sodium | 429mg |
| Carbohydrates | 21g |
| Dietary Fiber | 2g |
| Protein | 12g |