Quiche With Red Peppers and Spinach
A savory quiche filled with sautéed red peppers and spinach, bound with a creamy egg custard and topped with Gruyère and Parmesan. Perfect for brunch or a light dinner.
Ingredients
- 29.6 ml extra-virgin olive oil
- 1 medium-size onion (yellow or spring onion) chopped
- 2 large garlic cloves, or 1 small bulb green garlic peeled and minced
- Salt
- 2 large red bell peppers (about ¾ pound) seeded and cut in thin 1-inch strips
- 4.93 ml chopped fresh thyme leaves
- 1 bunch spinach stemmed, washed in 2 changes of water, and coarsely chopped
- Freshly ground pepper
- 2 egg yolks
- 2 whole eggs
- 1 (9-inch) whole wheat pâte brisée pie crust fully baked and cooled
- 158 ml milk
- 56.7 g Gruyère grated
- 28.3 g Parmesan grated
Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 202 mg
- Iron: 2.59 mg
- Magnesium: 50.7 mg
- Phosphorus: 257 mg
- Potassium: 490 mg
- Zinc: 1.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- Salt
- 4.93 ml chopped fresh thyme leaves
- Freshly ground pepper
- 2 egg yolks
- 2 whole eggs
- 158 ml milk
Prepare
- Chop 1 medium-size onion (yellow or spring onion)
- 2 large garlic cloves, or 1 small bulb green garlic, peeled and minced
- 2 large red bell peppers (about ¾ pound), seeded and cut in thin 1-inch strips
- 1 bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped
- 1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
- Grate 56.7 g Gruyère
- Grate 28.3 g Parmesan
Let's Cook
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Step 1.
Preheat the oven to 350°F.
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Step 2.
Heat 2 tablespoons olive oil in a large heavy skillet over medium heat. Add the chopped onion and cook, stirring, until tender, about 5 minutes.
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Step 3.
Add a generous pinch of salt, minced garlic, red bell pepper strips, and chopped thyme. Cook, stirring often, for 5 minutes.
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Step 4.
Reduce heat to medium-low and continue cooking, stirring occasionally, until the peppers are very tender and sweet, 5 to 10 minutes.
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Step 5.
Increase heat to medium-high. Add the spinach a handful at a time, stirring until each handful wilts. If liquid remains in the pan, cook and stir until it evaporates. Remove from heat and transfer the mixture to a bowl. (If making filling a day ahead, refrigerate uncovered.)
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Step 6.
In a medium bowl, beat together 2 egg yolks and 2 whole eggs. Set aside.
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Step 7.
Place the tart pan on a baking sheet. Lightly brush the bottom of the pre-baked pie crust with some of the beaten egg. Bake for 5 minutes.
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Step 8.
Add ½ teaspoon salt, pepper to taste, and ⅔ cup milk to the remaining beaten eggs and whisk to combine.
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Step 9.
Spread the pepper-spinach mixture evenly in the crust. Stir together ½ cup grated Gruyère and ¼ cup grated Parmesan, then sprinkle evenly over the filling.
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Step 10.
Very slowly pour the egg custard over the filling, being careful not to overfill if the tart pan has low edges.
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Step 11.
Place the quiche (on the baking sheet) in the oven and bake until set and just beginning to brown on top, 30 to 35 minutes.
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Step 12.
Remove from the oven and let rest for at least 10 minutes before serving. Serve hot, warm, or at room temperature.