Red Pepper-Spinach Quiche
By Charlie
Published Feb. 19, 2026
The red bell peppers and spinach with gruyere lend this quiche a mild sweetness.
Red Pepper and Spinach Quiche
Servings: 6
Equipment
- 1 9-inch tart or pie dish
Ingredients
- 1 9-inch prepared pie crust
- 3 tbsp olive oil (for cooking the onion)
- 1 onion
- 2 red bell peppers, cut into ¾-inch-long thin strips
- 2 cloves garlic, minced
- 1 cup spinach leaves
- 3 eggs
- ⅔ cup half and half
- ½ cup gruyère, grated
Instructions
- Preheat the oven to 375F and blind bake the pie crust, by baking for 15 minutes with weights and then 5 minutes without weights until lightly golden in color. Lower the heat to 350F afterward for the quiche.
- While the crust is baking, in a saucepan over medium heat, add the oil and onion and cook for about 5-6 minutes.
- Add the peppers and garlic. Continue to cook until the peppers have softened, or about 5 minutes.
- Add the spinach and cook for 2 more minutes.
- In a separate bowl, whisk together the eggs and the half-and-half until combined.
- Once the pie crust has been blind-baked, spread the grated cheese on the pie crust. Add the pepper and onion mixture, followed by the egg mixture.
- Bake the quiche at 350F for 35 minutes, or until the custard starts to darken.