Rainbow Quiche

• Pastry for single-crust pie (9 inches)
• 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

1. Preheat oven to 425u0b0. Unroll pastry sheet 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.
2. 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.
3. Whisk together eggs, cream and salt and pepper. Sprinkle 1/2 cup cheese over crust; top with spinach and vegetable mixture. Sprinkle with remaining cheese. Pour in egg mixture.
4. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350u0b0; 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, butter, onion, mushrooms, broccoli florets, sweet orange pepper, sweet red pepper, eggs, cream, salt, pepper, cheese blend, baby spinach

Taken from www.tasteofhome.com/recipes/rainbow-quiche/ (may not work)