Home
Events
Portal
Latest images
Register
Log in
Hi..
I made this last night for potluck dinner at church and it was delicious! I did have to bake it longer than the recipe stated, but I baked it at the church...and I am never too sure about that oven! ....just give yourself a little extra time in case it isn't fully cooked by the times stated....or make into two smaller pies.
Enjoy!
hugs,
peg
Rainbow Quiche
Ingredients
Pastry for single-crust pie (9 inches)
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 butter
1 cup chopped fresh spinach
1 cup (4 ounces) shredded Mexican cheese blend
6 eggs, lightly beaten
1-3/4 cups 2% milk
1/2 teaspoon salt
Directions
Line a 9-in. deep-dish pie plate with pastry; trim and flute edges.
In a large skillet, saute the broccoli, onion, mushrooms and peppers
in butter until tender. Stir in spinach. Spoon into prepared crust;
sprinkle with cheese. In a large bowl, whisk the eggs, milk and
salt; pour over cheese.
Bake at 350° for 45-55 minutes or until a knife inserted near the
center comes out clean. Let stand for 10 minutes before cutting.
Yield: 8 servings.
Editor's Note:
You may also use this recipe to fill two frozen deep-dish pie shells. Bake the quiches for 40-45 minutes. Each
Editor's Note:
yields six servings.
Recipe source:
http://www.tasteofhome.com/Recipes/Rainbow-Quiche/Print
PEG'S NOTE: I had to bake this for a longer time...I made it at the church so it may have been the oven there, but I made just one pie (using my deep dish glass pie plate)....and it was filled to the brim! If you make it into two pies, the time might be ok...just keep checking and give yourself a little extra time if not completely cooked at that time.
I made this last night for potluck dinner at church and it was delicious! I did have to bake it longer than the recipe stated, but I baked it at the church...and I am never too sure about that oven! ....just give yourself a little extra time in case it isn't fully cooked by the times stated....or make into two smaller pies.
Enjoy!
hugs,
peg
Rainbow Quiche
Ingredients
Pastry for single-crust pie (9 inches)
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 butter
1 cup chopped fresh spinach
1 cup (4 ounces) shredded Mexican cheese blend
6 eggs, lightly beaten
1-3/4 cups 2% milk
1/2 teaspoon salt
Directions
Line a 9-in. deep-dish pie plate with pastry; trim and flute edges.
In a large skillet, saute the broccoli, onion, mushrooms and peppers
in butter until tender. Stir in spinach. Spoon into prepared crust;
sprinkle with cheese. In a large bowl, whisk the eggs, milk and
salt; pour over cheese.
Bake at 350° for 45-55 minutes or until a knife inserted near the
center comes out clean. Let stand for 10 minutes before cutting.
Yield: 8 servings.
Editor's Note:
You may also use this recipe to fill two frozen deep-dish pie shells. Bake the quiches for 40-45 minutes. Each
Editor's Note:
yields six servings.
Recipe source:
http://www.tasteofhome.com/Recipes/Rainbow-Quiche/Print
PEG'S NOTE: I had to bake this for a longer time...I made it at the church so it may have been the oven there, but I made just one pie (using my deep dish glass pie plate)....and it was filled to the brim! If you make it into two pies, the time might be ok...just keep checking and give yourself a little extra time if not completely cooked at that time.