Ingredients
1 sheet refrigerated pie crust2 tablespoons butter1 small onion, finely chopped1 cup sliced fresh mushrooms1 cup small fresh broccoli florets1/2 cup finely chopped sweet orange pepper1/2 cup finely chopped sweet red pepper3 large eggs, lightly beaten1-1/3 cups half-and-half cream3/4 teaspoon salt1/2 teaspoon pepper1 cup shredded Mexican cheese blend, divided1 cup fresh baby spinach
Preparation
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.
