Indulge in the rich flavors of our Spinach and Roasted Red Pepper Quiche, a deliciously satisfying dish that brings together tender spinach, sweet roasted red peppers, and a creamy, cheesy filling, all nestled in a perfectly flaky crust. Whether served warm or cold, this quiche is a perfect choice for brunch, lunch, or even a light dinner. Its vibrant colors and flavors make it not only a treat for the taste buds but also a feast for the eyes. Pair it with a crisp salad or a bowl of soup for a wholesome, comforting meal that’s both nutritious and delightful.

Prep

15 - 20 mins

Bake

40 - 45 mins

Total

1 hr 5 mins

Yield

Makes 6 servings

Ingredients

• Refrigerated Piecrust | --- | 1 (1/2 box) 9 in.
• Eggs | --- | 6
• Heavy Whipping Cream | --- | 1/2 cup
• Salt | --- | 1/2 teaspoon
• Ground Pepper | --- | 3/4 teaspoon
• Baby Spinach Leaves | --- | 2 cups loosely packed
• Roasted Red Peppers, diced | --- | 1 jar (12 ounces)
• Shredded Swiss Cheese | --- | 1-1/4 cups (4 ounces)
• Dried Beans or Rice | --- |

Instructions

1. Preheat oven to 400°F.
2. Gently unroll pie crust and press into bottom and up sides of pie pan. Line crust with parchment paper and fill completely with dried beans or dry rice. Bake 12 minutes; remove weights and bake 5 additional minutes, or until crust is lightly browned. Cool slightly.
3. Decrease oven temperature to 350°F. In large bowl, whisk eggs, cream, salt and pepper until well combined. Place spinach leaves in bottom of crust. Top with red peppers and cheese. Carefully pour egg mixture over top.
4. Bake 40-45 minutes, or until center of quiche is firm and top is slightly browned. Cool 10-15 minutes before cutting.