Rainbow Quiche


Mini Quiche
SourceJr Iron Chef Vermont: Newark Rainbow Warriors
Prep time25 minutes
Cooking time35 minutes
Total time1 hour


These delightful little quiches make for the perfect breakfast.  Not only are they delicious, but they look beautiful as well.


1/2 cup
spinach (chopped)
1/2 cup
broccoli (chopped)
1/2 cup
bell pepper, red (chopped)
1/2 cup
bell pepper, yellow sweet (chopped)
1 cup
cheese, cheddar (shredded)
1/2 cup
onion (finely chopped)
2 tablespoons
garlic (minced)
1/2 teaspoon
1 1/2 cup
2 cups
milk (skim or 1%)
1/2 teaspoon
garlic powder
1/2 teaspoon
parsley, dried
1/2 teaspoon
dill, dried
1/2 teaspoon
onion powder
1/2 teaspoon
Italian seasoning


Preheat oven to 350 degrees. Lightly grease two muffin tins (1 dozen each tin) with cooking spray.

Chop and steam the vegetables (spinach, broccoli, and peppers) together, just enough to make slightly tender.

Sprinkle the shredded cheese evenly in each greased muffin compartment. Sprinkle the steamed vegetables evenly on top of the cheese in each muffin compartment.

In a bowl, mix together the eggs, onions, garlic , flour, salt, and milk. Add the spices and stir evenly.

Pour this mixture carefully over the cheese and vegetables. Do not overfill each compartment (each compartment should be about 3/4 full).

Bake for 30-35 minutes or until set. 

Serve warm or cold with garnishes.