Red Pepper, Spinach and Gruyere Quiche
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Red Pepper, Spinach and Gruyere Quiche calories by ingredient
Number of Servings: 6
Ingredients
-
1/2 a large red onion, diced
1/2 a book of frozen spinach box (5 oz), defrosted
1/2 a medium red pepper, diced
3 eggs, large
1 egg white
3/4 cup 1% Milk, 1%
3/4 tsp. salt, divided
1/2 tsp. back pepper, divided
1/4 tsp. ground nutmeg
1 frozen 9'' pie crust
4.5 oz. Gruyere Cheese, shredded
1 tbsp. Olive Oil
Directions
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.