Rainbow Quiche

2015 Mountain State Fair – First Place winner: Sharon Gates


Prep Time: 10 Mins

Cook Time: 1 Hr

Makes: 6 Servings


One refrigerated pie crust for 9″ pan
1 small onion, diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
2 Tablespoons butter
1/2 cup corn kernels (cut from 1 ear, or 1/2 cup frozen niblets)
1/2 cup canned black beans, drained and rinsed
1 cup shredded Italian cheese blend
6 large eggs
1-1/4 cups low fat milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Preheat oven to 350 degrees F.

Line 9″ deep dish pie dish with refrigerated pie crust and flute edges as desired. In a large frying pan, sauté onion, green pepper, and red pepper in butter until vegetables are tender, about 4-5 minutes. Add corn and black beans and stir until heated through, 2-3 additional minutes.

Pour vegetable mixture into the bottom of the pie crust and cover with shredded cheese. In a mixing bowl, add eggs, milk, salt & pepper and whisk together well. Pour egg mixture over vegetables and cheese.

Bake 50-60 minutes or until center is set.

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