Breakfast

Rainbow Quiche

Jr Iron Chef Vermont: Newark Rainbow Warriors

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

Prep Time

25 minutes

Cook Time

35 minutes

Yield

24 Mini Quiche

Ingredients

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)
8 egg
1⁄2 cup onion (finely chopped)
2 tablespoons garlic (minced)
1⁄2 teaspoon salt
1 1⁄2 cups flour
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

Instructions

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.