Quiche With Red Peppers And Spinach

Name: Quiche With Red Peppers And Spinach
Prep time: 25 min
Cook time: 55 min
Total time: 90 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tbsp extra-virgin olive oil; 1 medium-size onion (yellow or spring onion) chopped; 2 large garlic cloves, or 1 small bulb green garlic peeled and minced; Salt; 2 large red bell peppers (about ¾ pound) seeded and cut in thin 1-inch strips; 1 tsp chopped fresh thyme leaves; 1 bunch spinach stemmed, washed in 2 changes of water, and coarsely chopped; Freshly ground pepper; 2 egg yolks; 2 whole eggs; 1 (9-inch) whole wheat pâte brisée pie crust fully baked and cooled; 2/3 cup milk; 2 oz Gruyère grated; 1 oz Parmesan grated

Nutrition (per serving, estimated)

Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).

Energy

189 cal

Protein

9.8 g

Carbohydrate

15.9 g

Fiber

2.74 g

Sugars

4.98 g

Sodium

468 mg

Total fat

10.1 g

Saturated fat

2.98 g

Monounsaturated fat

5.11 g

Polyunsaturated fat

1.33 g

Vitamins & minerals

Calcium: 132 mg
Iron: 1.96 mg
Magnesium: 42.9 mg
Phosphorus: 196 mg
Potassium: 359 mg
Zinc: 1.3 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

2 tbsp extra-virgin olive oil
Salt
1 tsp chopped fresh thyme leaves
Freshly ground pepper
2 egg yolks
2 whole eggs
2/3 cup milk

Prepare

Chop 1 medium-size onion (yellow or spring onion)
2 large garlic cloves, or 1 small bulb green garlic, peeled and minced
2 large red bell peppers (about ¾ pound), seeded and cut in thin 1-inch strips
1 bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped
1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Grate 2 oz Gruyère
Grate 1 oz Parmesan

Let's Cook

Step 1.

Preheat the oven to 350°F.
Step 2.

Heat 2 tablespoons olive oil in a large heavy skillet over medium heat. Add the chopped onion and cook, stirring, until tender, about 5 minutes.
Step 3.

Add a generous pinch of salt, minced garlic, red bell pepper strips, and chopped thyme. Cook, stirring often, for 5 minutes.
Step 4.

Reduce heat to medium-low and continue cooking, stirring occasionally, until the peppers are very tender and sweet, 5 to 10 minutes.
Step 5.

Increase heat to medium-high. Add the spinach a handful at a time, stirring until each handful wilts. If liquid remains in the pan, cook and stir until it evaporates. Remove from heat and transfer the mixture to a bowl. (If making filling a day ahead, refrigerate uncovered.)
Step 6.

In a medium bowl, beat together 2 egg yolks and 2 whole eggs. Set aside.
Step 7.

Place the tart pan on a baking sheet. Lightly brush the bottom of the pre-baked pie crust with some of the beaten egg. Bake for 5 minutes.
Step 8.

Add ½ teaspoon salt, pepper to taste, and ⅔ cup milk to the remaining beaten eggs and whisk to combine.
Step 9.

Spread the pepper-spinach mixture evenly in the crust. Stir together ½ cup grated Gruyère and ¼ cup grated Parmesan, then sprinkle evenly over the filling.
Step 10.

Very slowly pour the egg custard over the filling, being careful not to overfill if the tart pan has low edges.
Step 11.

Place the quiche (on the baking sheet) in the oven and bake until set and just beginning to brown on top, 30 to 35 minutes.
Step 12.

Remove from the oven and let rest for at least 10 minutes before serving. Serve hot, warm, or at room temperature.

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