A delicious and versatile spinach and red pepper quiche that would be at home on a brunch table or enjoyed for dinner as a great meatless dinner option. A great vegetarian quiche!
At a glance …
- Classic egg quiche with chopped spinach, red bell peppers and Gruyère cheese. This vegetable-rich quiche is hearty and flavourful.
- Start with a store-bought pie crust (my favourite way to quiche!) or your own homemade pie crust.
- Great quiche for breakfast, brunch, lunch or dinner.
- This vegetarian quiche is great for a meatless dinner with a salad or as a meatless option on the brunch table.
Quiche is one of my favourite bakes. They are perfect “fridge-cleaners”; they are perfect to enjoy at any time of day, and they are endlessly customizable with different fillings. So much to love!
Ingredients and substitutions
A few notes about the key ingredients …
Spinach – Fresh spinach is recommended for this quiche. Frozen spinach, thawed and well-squeezed, would work in a pinch. Other greens could be used, though greens like kale will require more cooking to soften.
Red bell pepper – Fresh red bell pepper is specified, though you could certainly use orange or yellow bell pepper if you like. I don’t recommend green bell pepper, as the flavour profile is different.
Gruyère cheese – I love Gruyère cheese for the great nutty flavour it brings to quiche. Good substitutions for Gruyère would include Swiss, Emmental or Gouda, or simply use a good aged white cheddar.
Half and half cream – Half and half cream is a lighter cream that is 10% butterfat. If half-and-half cream is unavailable, use a mixture of heavy cream (35% b.f.) and whole milk (3% b.f.)
How to make spinach and red pepper quiche: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Start by softening the onion in a skillet, then add the garlic and a bit of thyme.
Step 2: Add the red bell peppers and cook until softened, then finally add the chopped, fresh spinach to wilt.
Step 3: Quickly mix up the custard mixture of cream and eggs.
Step 4: Add the vegetable mixture to an unbaked pie shell.
Step 5: Top the vegetables with shredded Gruyère cheese.
Step 6: Pour the cream and egg custard mixture over the vegetables and cheese and bake.
What to serve with this quiche
I think salad is a great side with quiche for a meal. A Simple Green Salad or maybe a Roasted Broccoli Caesar Salad would be perfect.
Beyond a salad, roasted potatoes are a great side for quiche. Try these Parmesan Fingerling Potatoes or maybe Roasted Sweet Potatoes.
Making ahead, storing, re-warming and freezing
Quiche is easily made up to 24 hours ahead and reheated. Refrigerate after baking, then rewarm loosely covered with foil in a 350F oven until warmed through, about 10-15 minutes.
Refrigerate leftovers for up to 3 days.
Quiche can be frozen either before or after baking for up to 3 months, though I prefer to bake a quiche and then freeze it. Thaw the quiche in the fridge overnight, then rewarm it in the oven as detailed above or bake (if unbaked) per the Recipe Card instructions.
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Get the Recipe: Spinach and Red Pepper Quiche
Ingredients
- 2 teaspoons cooking oil
- 1/3 cup onion, diced
- 1 clove garlic, finely chopped
- pinch fresh or dried thyme leaves
- 1 large red bell pepper, cored and thinly sliced and cut into 2-inch long pieces
- 2 cups fresh baby spinach, chopped
- 1 frozen deep dish pie shell, thawed
- 1 cup Gruyère cheese, shredded
- 1 cup half-and-half cream (10% b.f.)
- 3 large eggs
- salt and freshly ground pepper
Instructions
- Preheat the oven to 400F (regular bake setting – adjust as needed for convection or fan-assisted baking).
- Heat the 2 teaspoons cooking oil in a large skillet over medium heat. Add the 1/3 cup onion (diced) and cook, stirring, until softened and just starting to take on some colour, about 3 minutes. Add the 1 clove garlic (finely chopped) and a pinch fresh or dried thyme leaves and cook, stirring, for about 30 seconds. Add the 1 large red bell pepper (cored and thinly sliced and cut into 2-inch long pieces) and cook, stirring, until the peppers have softened, about 3 minutes. Scatter the 2 cups fresh baby spinach (chopped) over the top and stir together with the peppers just until the spinach has wilted. Remove from the heat and allow to cool for a few minutes.
- Once cooled, add the spinach and red pepper mixture to the 1 frozen deep dish pie shell (thawed). Scatter the 1 cup Gruyère cheese (shredded) evenly over the vegetables.
- In a 2-cup measuring cup, measure out 1 cup half-and-half cream (10% b.f.). Add the 3 large eggs and season with salt (1/4-1/2 teaspoon recommended) and freshly ground pepper. Whisk together well with a fork, then pour over the vegetables and cheese in the pie shell.
- Place the quiche into the oven and bake until well set and golden, 30-35 minutes.
More quiche recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
