Best 7 Quiche With Red Peppers And Spinach Recipes

RED PEPPER QUICHE

Steps:

• Preheat the oven to 425 degrees F.
• Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of the pie crust with a fork.
• Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil and bake until the bottom is golden brown, 3 to 4 more minutes. Reduce the oven temperature to 400 degrees F.
• While the pie crust is cooking, heat the oil in a medium skillet over medium-high heat. Add the green onions and cook 2 minutes, stirring occasionally, or until tender. Stir in the ham and garlic and cook 1 minute longer until the garlic is fragrant. Let cool slightly.
• Whisk together the half-and-half, Dijon mustard, soy sauce, salt, pepper, whole eggs and egg white in a medium mixing bowl. Then add the roasted red peppers, oregano and basil.
• Sprinkle the Swiss cheese over the bottom of the pastry shell. Top with 1/2 cup of the Parmesan cheese and the ham mixture. Pour the egg mixture over the top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
• Bake until the center is set, 35 to 40 minutes, shielding the crust with aluminum foil, if necessary. Transfer to a wire rack and let cool for 10 minutes before serving.
• Tip: If your quiche isn't quite done but you're in a pinch to get it on the table, just stick it in the microwave for 60 seconds. This will help the eggs to set up.

QUICHE WITH RED PEPPERS AND SPINACH

Steps:

• Preheat oven to 350 degrees.
• Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
• Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
• Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
• Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
• Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

SPINACH, RED PEPPER, AND FETA QUICHE

Steps:

• Preheat oven to 425°F.
• In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.
• While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream.
• Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.

SPINACH AND RED PEPPER QUICHE

Steps:

• TO MAKE THE CRUST:.
• In a medium-sized bowl, whisk together the dry ingredients.
• Work the butter into the dry ingredients until the dough is unevenly crumbly.
• Add the egg, stirring until it's well integrated.
• Sprinkle in the water, continuing to mix until the dough is cohesive.
• Shape the dough into a disk, and refrigerate for 2 hours, or up to 3 days.
• Preheat the oven to 375°F.
• Remove the dough from the refrigerator and allow it to warm a bit.
• On a floured surface, roll the dough into a 14-inch circle, and transfer it to a quiche pan or 9-inch pie pan that's at least 1 1/4 inches deep.
• Crimp the edges.
• Prick, then blind-bake the crust for 20 minutes while you're preparing the filling.
• TO MAKE THE FILLING:.
• Whisk together the milk, eggs, thickener, herbs, salt, pepper, red pepper flakes (if using) spinach (or aspagagus), and cheeses.
• Remove the crust from the oven.
• Place the cauliflower, mushrooms and peppers in the bottom, then slowly pour the filling over them.
• Reduce the oven heat to 325°F and bake the quiche for 45 to 50 minutes, until a knife inserted 1" from the edge comes out clean.
• Remove the quiche from the oven, and cool it for 1 hour before serving.

FLUFFY SPINACH, ONION AND ROASTED RED PEPPER QUICHE WITH GRUYERE

Steps:

• 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!

SPINACH AND RED CHARD QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
• Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
• In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
• Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.