Fluffy Spinach, Onion and Roasted Red Pepper Quiche With Gruyere
photo by Wish I Could Cook
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Yields:
-
6 slices
- Serves:
- 6
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
- Blind bake your pie crust and let it cool.
- When crust is cool, spread Dijon mustard on bottom of the crust. Top with grated gruyere.
- Carmelize onions in olive oil. Add thyme, salt and pepper. Set aside. Spread onions on top of cheese layer.
- Chop fresh spinach and cook in frying pan with chopped roasted red peppers until wilted and starting to dry, set aside.
- Wisk together eggs, yogurt and baking powder. (Don't use a mixer.).
- Add spinach and roasted red peppers to egg mixture and pour over cheese layer.
- If you're feeling creative, decorate the top with some red pepper strips.
- 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.
- Enjoy!
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Reviews
-
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.
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Oh my gosh, this was terrific! Generally, when I say I'm making a quiche, my DH is under orders to lead me away from the kitchen. I am rarely successful. This came out perfect!! I subbed swiss cheese, and used frozen spinach, and it was light and fluffy and the crust wasn't gooey and it was perfect!! I wouldn't change a single thing.
Tweaks
RECIPE SUBMITTED BY
Wish I Could Cook
East Peoria, Illinois
I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat