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 1x
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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Frequently Asked Questions
Can I make this quiche ahead of time?
Yes — the notes say this quiche can be made ahead and reheated, which is why the author specifically calls 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. The recipe whisks 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?
The notes explicitly say to feel free to substitute cheddar with your favorite cheese. The author 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.