Rainbow Quiche Recipes

RAINBOW QUICHE

Rainbow Quiche image

With plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets rave reviews every time I make it! -Lilith Fury, Adena, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

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 quiche 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.

Nutrition Facts : Calories 295 calories, Fat 20g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 482mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

RAINBOW-CHARD QUICHE

Rainbow-Chard Quiche image

Chard leaves turn rich and tender when cooked; here, the mild stems provide a vivid topping for a brunch quiche. To ensure that the phyllo dough does not become dry and brittle, thaw it completely in the refrigerator; keep it covered with a towel as you work.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 2h

Number Of Ingredients 12

Ingredients

1 stick unsalted butter
1 small onion, chopped (1 cup)
1 bunch rainbow Swiss chard (14 ounces), leaves coarsely chopped, stems cut into 1-inch pieces
Coarse salt and freshly ground pepper
12 phyllo sheets, thawed, each trimmed to an 11-inch square
10 large eggs, room temperature
1 1/4 cups whole milk
3/4 cup heavy cream
1 tablespoon Dijon mustard
1/4 teaspoon freshly grated nutmeg
1/2 cup sour cream
3 tablespoons harissa (available at kalustyans.com)

Steps:

Preheat oven to 350 degrees. Melt 1 tablespoon butter in a large skillet over medium. Add onion and chard leaves; season with salt and pepper. Cook, stirring occasionally, until chard wilts and becomes tender, 6 to 8 minutes. Transfer to a plate; let cool completely. Meanwhile, blanch chard stems in a pot of generously salted water until crisp-tender and more vibrant in color, 1 to 2 minutes. Drain; transfer to another plate and let cool completely. Melt remaining 7 tablespoons butter in a saucepan. Brush a 10-inch deep-dish pie plate or straight-sided skillet with melted butter. Place 1 sheet of phyllo in pie plate; brush with more butter. Continue layering phyllo in overlapping concentric circles, brushing each layer with more butter. Transfer pie plate to rimmed baking sheet.
Whisk eggs in a large bowl. Whisk in milk, cream, and Dijon; season with salt and pepper. Spread chard-leaves mixture in phyllo crust; pour egg mixture over. Sprinkle nutmeg over top.
Bake until eggs begin to set at edges, about 25 minutes. Scatter chard stems evenly over top. Continue baking until eggs are set in center and puffed slightly and phyllo is golden brown, 40 to 50 minutes more. Let cool on a wire rack 15 minutes. Stir together sour cream and harissa; serve with quiche.

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