Spinach and Roasted Red Pepper Quiche

Spinach and Roasted Red Pepper Quiche


2 Pie Crusts, thawed
olive oil
2 large red bell peppers
1/2 cup onion, diced
3 handfuls fresh spinach, rinsed well and drained
1 small onion, diced finely
2 cups sharp cheddar cheese, shredded
2 cup heavy cream or half and half
8 eggs
1/2 tsp salt
1/2 tsp pepper
dash of cayenne pepper or chili powder


  1. Prepare pie crusts or thaw frozen pie crusts. Preheat oven to 350*F.
  2. Roast the red peppers: Coat your peppers with olive oil and place on a baking sheet. Bake at 375 for 20 minutes, flipping the pepper every 5 minutes, so that each side blisters. Remove from oven, let cool. Discard seeds and stem, and dice the pepper.
  3. In a medium sized frying pan, drizzle some olive oil and add in diced onion. Cook until soft, about 5 minutes. Turn off heat and add in spinach. Cook just until wilted and transfer to large bowl
  4. In a large bowl mix together spinach, onions, and red pepper. Divide mixture evenly between pie crusts. Top with shredded cheddar and blend the mixture a little with your fingers.
  5. Whisk together the heavy cream, eggs, and spices until smooth. Pour this mixture over the filling, and level out best you can.
  6. Place pies in over and place a cookie sheet or foil underneath to catch any drippings. Bake for 50-60 minutes, or until light golden brown. Remove from the oven and let cool for 10 minutes before serving. Makes 2 Quiches.

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