Fluffy Spinach, Onion and Roasted Red Pepper Quiche With Gruyere

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.

• Ready In: 1 hr 25 mins
• Serves: 6
• Yields: 6 slices

Ingredients

• 9  inches  baked  pie crusts
• 1  tablespoon Dijon mustard
• 4  ounces gruyere cheese, grated
• 2  tablespoons olive oil
• 1  large onion, chopped
• 1  teaspoon thyme
•  salt and pepper
• 4  eggs
• 8  ounces plain low-fat yogurt
• 1  teaspoon baking powder
• 4  ounces  roasted red peppers, chopped
• 10  ounces fresh spinach (may use frozen if squeezed really dry)

Directions

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!