Mini-Pepper & Spinach Quiche

With the flavor & vibrant color of mini-peppers, plus tasty spinach & cheese, Mini-Pepper & Spinach Quiche is perfect for brunch–or for dinner.  

Quiche

If vegetables were in beauty pageants, who do you think would win?  My money would be on the colorful mini peppers popping up everywhere.  In vibrant reds, yellows and oranges, they practically beg to be used in something fun!  

Mini-peppers

One of my CSAs is churning out these babies like winter is coming…  Oh, that’s right, winter IS coming. (I know, stop saying that…)  

Served!

I started out turning the pepper bounty into an Italian sausage stuffed mini-pepper appetizer that is a favorite during football games.  Then I popped some more on salads.   

Add slice peppers last

Finally, I thought they’d look great sliced crossways at the top of a quiche.  I was totally pleased with the look–and the flavor was a great compliment to classic quiche ingredients like spinach and cheese.  

Quiche from above

I soooo appreciate that CSA membership gets me to try things I’d never think of otherwise! Yes, gotta love the bounty! 

Mini-Pepper & Spinach Quiche

With the flavor & vibrant color of mini-peppers, plus tasty spinach & cheese, Mini-Pepper & Spinach Quiche is perfect for brunch--or for dinner.

Author: Inger

5 from 1 vote

Print

Prep Time 15 mins

Cook Time 35 mins

Total Time 1 hr

Course Breakfast

Cuisine American

Servings 12

Calories 269 kcal

Ingredients

  

1x2x3x

• 1 pie crust optional
• 3 c torn fresh spinach or 4 ounces frozen, thawed and drained
• 1/2 cup chopped onion or leek
• 3 – 4 oz grated Gouda or similar cheese
• 2 c milk or half & half
• 6 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• About 24 sprigs of fresh thyme or 1 t dried
• 8-10 medium mini-peppers

Instructions

 

• If using a crust, spray tart pan with non-stick spray, then fit in the crust. Prick crust with a fork, then prebake for about 15-20 minutes at 350 degrees until just beginning to brown.
• Layer torn spinach on top of crust (or on bottom of greased pan if not using a crust). Top spinach with chopped onions and cheese. Sprinkle with dried or fresh thyme leaves.
• Beat eggs and milk with salt and pepper. Pour over filling ingredients.
• Slice peppers crosswise into 1/2 inch slices. Remove any seeds. Distribute evenly on top of quiche.
• Bake at 350 degrees for 30-45 minutes until slightly golden and puffy and knife inserted off center comes out clean. Let cool for at least 10 minutes before serving. Serve or cold (store in refrigerator if not eating right away)

Notes

This should work in a home-sized deep dish pie as well. A commercial shallow frozen pie crust uses approximately half of the filling and a commercial frozen deep dish about 3/4.

Nutrition

Calories: 269kcal

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

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