Rainbow
Quiche Recipe
Ingredients
:
1
sheet refrigerated pie crust
2
tablespoons butter
1
small onion, finely chopped
1
cup sliced fresh mushrooms
1
cup small fresh broccoli florets
1/2
cup finely chopped sweet orange pepper
1/2
cup finely chopped sweet red pepper
3
large eggs, lightly beaten
1-1/3
cups half-and-half cream
3/4
teaspoon salt
1/2
teaspoon pepper
1
cup shredded Mexican cheese blend, divided
1
cup fresh baby spinach
Preheat
oven to 425°. Unroll pie crust 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 filling.
In
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.
Whisk
together eggs, cream, salt and pepper. Sprinkle 1/2 cup cheese over crust; top
with spinach and vegetable mixture. Sprinkle with remaining cheese. Pour in egg
mixture.
Bake
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 overbrowning.) Let stand 10 minutes before
cutting.
Pastry
for single-crust pie (9 inches) :
Combine
1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter
until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until
dough holds together when pressed. Wrap in plastic and refrigerate 1 hour.
Note
:
Based
on your reviews we decided to take a second look at this recipe. After
retesting we decreased the volume of egg mixture and the volume of veggies to
fit in the dish better, increased the salt and added pepper for more flavor and
started baking it at a higher temperature on a lower oven rack to get the bottom
of the crust cooked through.