Rainbow Quiche
Ingredients
-
1 cup fresh baby spinach
-
1 cup shredded Mexican cheese blend, divided
-
1/2 tsp. pepper
-
3/4 tsp. salt
-
1-1/3 cups half-and-half cream
-
3 large eggs, lightly beaten
-
1/2 cup finely chopped sweet red pepper
-
1/2 cup finely chopped sweet orange pepper
-
1 cup small fresh broccoli florets
-
1 cup sliced fresh mushrooms
-
1 small onion, finely chopped
-
2 tbsp. butter
-
Pastry for single-crust pie (9 inches)
Method
-
01Preheat oven to 425℉. 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 the filling.
-
02In 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.
-
03Whisk 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.
-
04Bake on a lower oven rack 15 minutes. Reduce oven setting to 350℉; bake until a knife inserted in the center comes out clean, 25-30 minutes. (Cover edge loosely with foil if necessary to prevent over-browning.) Let stand 10 minutes before cutting.
