Spinach and Roasted Red Pepper Quiche

Spinach and Roasted Red Pepper Quiche


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


  1. Prepare pie crusts or thaw frozen pie crusts. Pre-heat oven to 375 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. Lower oven temp to 350 F.
  3. In a medium-sized frying pan, heat olive oil over medium-high heat. Add diced onion and sauté until soft, about 5 minutes. Turn off heat and add in spinach. Sauté just until wilted.
  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 heavy cream, eggs, and spices until smooth. Pour this mixture into the pie crusts and level out the filling best you can.
  6. Place pies in oven and place a cookie sheet or foil underneath to catch any drippings. Bake for 50-60 minutes, or until light golden brown. Remove pies from the oven and let cool for 10 minutes before serving. Makes 2 Quiches.

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