With the flavor & vibrant color of mini-peppers, plus tasty spinach & cheese, Mini-Pepper & Spinach Quiche is perfect for brunch–or for dinner.
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!
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…)
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.
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.
I soooo appreciate that CSA membership gets me to try things I’d never think of otherwise! Yes, gotta love the bounty!
- 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
- 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)
- 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.
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