Fluffy Spinach, Onion and Roasted Red Pepper Quiche With Gruyere

Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

In my quest to find out what makes a quiche fluffy, I've cobbled together this recipe. And it makes a great tasting quiche with a beautiful presentation. The key (surprisingly) is not to overbeat the eggs, not to use too hot of an oven, and don't overdue the liquids.

Ingredients Nutrition


  1. Blind bake your pie crust and let it cool.
  2. When crust is cool, spread Dijon mustard on bottom of the crust. Top with grated gruyere.
  3. Carmelize onions in olive oil. Add thyme, salt and pepper. Set aside. Spread onions on top of cheese layer.
  4. Chop fresh spinach and cook in frying pan with chopped roasted red peppers until wilted and starting to dry, set aside.
  5. Wisk together eggs, yogurt and baking powder. (Don't use a mixer.).
  6. Add spinach and roasted red peppers to egg mixture and pour over cheese layer.
  7. If you're feeling creative, decorate the top with some red pepper strips.
  8. Bake in 350 degree oven for 55 minutes until knife inserted in center comes out clean. You may want to protect crust edges with foil.
  9. Enjoy!


Most Helpful

I love quiche and this one was to die for. Loved the combo of flavors with the cheesy custard like filling! Funny thing is I don't like Gruyere cheese by itself, but melted it is amazing! I didn't use as much spinach as was called for as DH doesn't care for its cooked texture. It was perfect for our tastes. Made for Veg'n Swap tag.

AcadiaTwo November 28, 2012

This was FANTASTIC! I had to submit a review because it only has 3 Reviews and it should have more. The Gruyere cheese is phenomenal along with all the other melding of flavors. I had this for Mother's Day Brunch and everyone loved it. Great recipe and this is a keeper!

Debbie Denny May 14, 2012

Very good! I subbed some leftover cheese and used fat-free sour cream instead of yogurt with wonderful success. This makes a lot of filling, so after filling my frozen pie crust I filled 4 tart size pans for a future meal. Thanks for sharing!

ellie_ January 12, 2012

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