Spinach & Pepper Quiche
With the flavor & vibrant color of ripe peppers, plus tasty spinach & cheese, Spinach and Pepper Quiche is perfect for breakfast, lunch or dinner.
Today I’m serving up a tasty Spinach and Pepper Quiche that can be made with either chopped colored peppers or sliced mini peppers. And I have to say… I love a recipe that’s adaptable!
Now personally, I usually go with mini peppers because I like the pretty look. But I don’t hesitate to chop up a frozen bell pepper if that’s what I have laying around.
This recipe was created almost 10 years ago, when I was a min-pepper newbie. Yes, one day my CSA started delivering them and I was like… what do I do with these!
Of course, just like kittens, puppies and mini-cheesecake bites, I was quickly won over by their cuteness. Now I also make a tasty Italian sausage stuffed mini-pepper appetizer. Yum!
Why You’ll Love This!
Tasty. With savory flavor from spinach, onions and peppers and herbal notes from thyme, this is a fun and tasty quiche!
Attractive. If vegetables were in beauty pageants, my money would be on colorful mini peppers, which accent the top of the quiche so nicely! That makes this an especially nice brunch, shower, Easter or Mother’s Day recipe!
Healthy. I love a nice bacon filled quiche, but if I can get some veggies in at breakfast, I really feel I’m starting my day right!
What You’ll Need
Ingredients
- Pie crust. This holds the quiche filling, but can be omitted for a lower carb option.
- Spinach. Onion, Pepper. These adds nutrition and flavor.
- Thyme. This adds herbal notes to the quiche.
- Cheese. Cheese provides nutrition and creamy goodness. Use a moderately flavorful, well-melting cheese like gouda or gruyere.
- Whole milk. With the eggs, this creates the custard portion of the quiche.
- Eggs. With the milk, this creates the custard portion of the quiche.
- Salt, pepper. These enhance flavor.
Special Tools
- You’ll need a baking pan, ideally a 10 inch quiche pan like you see below. But you can also make a regular pie pan (or a commercial crust in a tin) work.
Step by Step Overview
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 mini peppers crosswise into 1/2 inch slices—or chop bell peppers if using those instead. 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)
Variations
As long as you use a vegetarian crust, this Spinach and Pepper Quiche is vegetarian as is. If you’re looking to reduce carbs in your life, just omit the crust, which works beautifully.
If you’re looking for some more tasty and healthy quiche, why not consider a tasty Broccoli Quiche or one of the quiches below (links in caption).
Shown (top row): Whitefish Dill Quiche, Smoked Salmon Asparagus Quiche (bottom row): Sun-dried Tomato and Spinach Quiche, Spinach Feta Quiche
Tips & FAQs
One of the biggest challenges with quiche is that there are a lot of different pan sizes available. This is a pretty generous amount of filling so is likely to be enough to fill whatever you have. The notes on the recipe include instructions for reducing the filling amount if you want to use a smaller pan.
But if you ever do have extra quiche filling, it can be a good thing!. That’s because you can pour the extra into one or more greased ramekins and bake (note that the ramekin will not need to cook as long) for a fun personal crustless mini-quiche.
Peppers of all kinds are generally on the Environmental Working Group’s Dirty Dozen list of most contaminated fruits and vegetables. So go organic if you can.
Mini-Pepper & Spinach Quiche
Ingredients
- 1 pie crust optional
- 3 cups torn fresh spinach or 4 ounces frozen, thawed and drained
- 1/2 cup chopped onion or leek
- 3-4 ounces Gouda or other hard cheese grated
- 2 cups 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 sliced, or 1-2 bell peppers, chopped
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 mini peppers crosswise into 1/2 inch slices—or chop bell peppers if using those instead. Either way, remove the 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
Nutrition
Updated from the original dated Sep 14, 2017.
this is beautiful and delicious! your tart pan is also a looker. 🙂
Lovely Quiche, Inger:) It’s been a long time since I’ve enjoyed a nice quiche…Thanks for sharing…
Looks delicious. I tend to gravitate towards the spicier peppers but my family would prefer that I didn’t.
They are beautiful like this, Inger – and I always buy too many because they are so gorgeous!
I love quiche and this look delicious !