By now if your house is like mine, the stockings are hung by the chimney with care, the tree has been decorated, and a few presents may have even been purchased. If you are also like me, your to do list seems to be growing as the days til Christmas are dwindling. That means I like to make meals I can eat on for days. This Christmas quiche is just that sort of thing.
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Pepper and Spinach Quiche
- Total Time: 65 minutes
- Yield: 6 servings
Description
This festive and filling quiche combines roasted red peppers and fresh spinach with creamy cheddar cheese, perfect for holiday gatherings.
Ingredients
- 1 pie crust
- 4 eggs
- 1 cup (100 g) shredded cheddar cheese
- 2/3 cup (160 ml) cream
- 1/4 cup (60 ml) roasted red peppers, chopped
- 1 cup fresh spinach
- Drizzle of olive oil
- Salt, pepper, and nutmeg to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and press it into a pie pan, folding the edges to make them thick and chunky.
- In a skillet, heat a drizzle of olive oil over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, cream, salt, pepper, and a pinch of nutmeg until well combined.
- Spread the sautéed spinach evenly over the bottom of the pie crust. Sprinkle the roasted red peppers on top.
- Pour the egg mixture over the spinach and peppers, ensuring it is evenly distributed.
- Sprinkle the shredded cheddar cheese over the top of the quiche.
- Bake in the preheated oven for 40-45 minutes, or until the quiche is set and the top is golden brown.
- Allow to cool for a few minutes before slicing and serving.
Notes
- This quiche can be made ahead and reheated, making it ideal for busy holiday mornings.
- Feel free to substitute the cheddar with your favorite cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 22
- Carbohydrates: 22
- Fiber: 2
- Protein: 12
- Cholesterol: 140
It is simple and delicious. Plus, the red and green colors are just appropriate this time of year don’t ya think? I am considering whipping up another one for Christmas morning so we can all enjoy it together as we dig into those stockings and stare at that tree and open a few gifts. Now back to that list…
If You Liked This Recipe, You’ll Love These
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- Roasted Asparagus with Poached Eggs and Arugula Pistou
- Menemen: Turkish Style Scrambled Eggs
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes — this quiche can be made ahead and reheated, which is why I specifically call it ideal for busy holiday mornings. Store it covered in the refrigerator for up to 3 days and warm individual slices before serving.
Why does the recipe add a pinch of nutmeg to the egg filling?
Nutmeg is a classic seasoning for egg and cream custards — it adds subtle warmth that amplifies the savory flavor without being identifiable on its own. I whisk it directly into the 4 eggs and 2/3 cup of cream along with salt and pepper before pouring over the spinach and roasted red peppers.
Can I use a different cheese instead of cheddar?
Feel free to substitute cheddar with your favorite cheese. I chose cheddar for its color contribution alongside the red peppers and spinach, but Gruyère, Swiss, or Monterey Jack would all melt well and complement the flavors at the same 1 cup quantity.
I made this for a baby shower as an appetizer. Delicious !!! And I made another one for our brunch. Wonderful recipe and didn’t change anything. Very easy to make. Thanks for sharing
This didn’t turn out at all and I followed it perfectly. 4 eggs were not enough. It didn’t even fill the shell half way.
Perfect for a holiday brunch, so good and it reheats great. Made it Christmas morning and my family cleaned the pan, thanks!