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.
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
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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