Shelly's Recipe

RAINBOW QUICHE

Category: Quiche and Savory Tarts / Tartlettes

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
1-3/4 cups 2% milk
1/2 teaspoon salt

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 yields six servings.