Red Pepper, Spinach and Gruyere Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 a large red onion, diced1/2 a book of frozen spinach box (5 oz), defrosted1/2 a medium red pepper, diced3 eggs, large1 egg white3/4 cup 1% Milk, 1%3/4 tsp. salt, divided1/2 tsp. back pepper, divided1/4 tsp. ground nutmeg1 frozen 9'' pie crust4.5 oz. Gruyere Cheese, shredded1 tbsp. Olive Oil
Heat oven to 375° F.
In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. Add the red peppers and spinach and cook, covered, for 3 to 4 more minutes.
Meanwhile, whisk together the eggs and 1% milk. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion/spinach mixture.
Place the piecrust on a foil-lined baking sheet. Spoon the egg mixture into the piecrust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user VICKIE0326.
In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. Add the red peppers and spinach and cook, covered, for 3 to 4 more minutes.
Meanwhile, whisk together the eggs and 1% milk. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion/spinach mixture.
Place the piecrust on a foil-lined baking sheet. Spoon the egg mixture into the piecrust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user VICKIE0326.
Nutritional Info Amount Per Serving
- Calories: 290.9
- Total Fat: 19.0 g
- Cholesterol: 131.7 mg
- Sodium: 593.7 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 1.0 g
- Protein: 13.4 g
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