Quiche With Red Peppers and Spinach Recipe (2024)

By Martha Rose Shulman

Quiche With Red Peppers and Spinach Recipe (1)

Total Time
About 1½ hours (including prebaking the tart shell and baking the quiche)
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The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.

Featured in: Quiche Meets Whole Wheat

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Yield:6 generous servings

  • 2tablespoons extra-virgin olive oil
  • 1medium-size onion (yellow or spring onion), chopped
  • 2large garlic cloves, or 1 small bulb green garlic, peeled and minced
  • Salt to taste
  • 2large red bell peppers (about ¾ pound), seeded and cut in thin 1-inch strips
  • 1teaspoon chopped fresh thyme leaves
  • 1generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped
  • Freshly ground pepper to taste
  • 2egg yolks
  • 2whole eggs
  • 1(9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
  • Freshly ground pepper
  • cup milk
  • 2ounces Gruyère, grated (½ cup)
  • 1ounce Parmesan, grated (¼ cup)

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

371 calories; 23 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 12 grams protein; 558 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Quiche With Red Peppers and Spinach Recipe (2)


  1. Preheat oven to 350 degrees.

  2. Step


    Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.

  3. Step


    Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.

  4. Step


    Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.

  5. Step


    Add salt (I use ½ teaspoon), pepper, and milk to the remaining eggs and whisk together.

  6. Step


    Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.


  • Advance preparation: The filling will keep for a couple of days in the refrigerator. Keep uncovered so that liquid evaporates (otherwise the liquid will dilute the custard). The quiche will keep for 3 or 4 days in the refrigerator.



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Cooking Notes


Very good. I found the number of eggs insufficient. It looked like a cheese quiche. It turned out better with an extra egg + extra egg yolk.

The whole wheat crust works well.


This was my first quiche attempt - delicious!! I used bagged baby spinach and didn't bother with any of the prep; just used the entire bag, straight out of the bag. I also added some diced salami, used a shredded swiss/gruyere blend, and used more parmesan than called for. I baked for exactly 30 minutes and it was perfect - it made for a great meal, and I left it on the counter and we picked at it all day! I bet adding an orange or yellow bell pepper and/or mushrooms would also be good!


I did the advance preparation. Bought a ready made pie crust and dinner was a snap to prepare. My husband, not a quiche fan, was looking for leftovers the following day. It was great for breakfast too. I had cheddar cheese on hand so used that. Used whole milk and used a deep dish pie plate. Delicious. Planning on making it again soon with the gruyere and adding some chopped up ham to the filling.


Absolutely do NOT do the 5 minutes in the oven before adding the eggs. I doubled the recipe for two quiches and both crusts were ruined - they melted and sank to the bottom of the pan in this time and I had to start over. Both crusts were chilled before and I used the NYTimes All Butter Pie Crust recipe. Great without pre-baking.

Ann Marie

Great quiche! The only change I made was adding 1 extra egg and a splash more milk. Cooked beautifully and was ready to come out of the oven after 30 minutes. I made the basic short crust pastry recipe by David Tanis and blind baked first. I wouldn't change anything about this recipe and will definitely make again.


This is a good, versatile quiche recipe. I usually make a few tweaks, using whatever cheese and veggies I have on hand, but one change I make consistently every time is to use more egg. As written, the recipe doesn't make enough custard. I usually just go with a total of 4 whole eggs and a smidge more milk. Delicious!


I think I had too much filling ratio to egg-cheese mixture. 40 minutes wasn't enough to really congeal the eggs.

Park Slope

Very easy and tasty! Relying on the comments, I used one red pepper, a large onion and quite a lot of spinach plus five whole eggs and a third cup cream in addition to the two/thirds cup milk, and those proportions worked well.


I found that the filling was plentiful enough for two quiches, so I only used half, and kept the egg/cheese/milk amounts the recipe called for. Even using only half the filling, the balance of custard to veggies seems a bit low.


Pre bake the crust with parchment/rice in it at 350 degrees for 10mins.


This makes way too much of the veggie filling. There was not enough room for much custard after adding the veggies, and I feel like we just ate an onion-pepper stew instead of a quiche. Also it is crucial to use a pre-baked pie crust because 1) baking for 5 minutes will make an unbaked crust melt, and 2) you will eat a soggy raw pie crust in the end. I’m alarmed that this recipe has five stars. How do you mess up quiche so badly?

Kathy Bohstedt

I used store-bought 9" crusts, and this filling and custard was ample for two pies. Didn't have milk so substituted sour cream. Was delicious!


I used 2 -9" pie shells. Didn't pre-bake. Increased eggs to 7 plus more milk and made 2 delicious quiche. Served with grilled asparagus.


Tasty, but at 35 minutes the center was still fully liquid.


Made this for book club last week using 5 eggs and 1 red pepper as already noted. Husband felt left out so it's baking for family dinner tonight with crusty rolls. Easy & Delicious on a grey misty day.


Use half an onion, frozen spinach (make sure to get all the water out, and an extra egg. No red pepper.


I didn’t read the recipe ahead of time and started the the wheat crust dough 3 hours before brunch guests arrived. I almost threw it out because it was impossible to roll without breaking into chunks, even after nearly an hour of refrigeration. Pressed pieces into tart pan coated with cooking spray, froze dough/pan for 20 minutes and par baked for 15 at 325 before filling. It turned out perfect! Like others mentioned, used 2/3 cup milk, 1/3 cream to great results.

susan j

Do not make the pepper and spinach filling ahead of time! I did as directed and made it a day ahead. I left it uncovered in the fridge as directed and yet this turned out a wet watery unset slop. I think if I’d heated the filling mixture back up in a frying pan maybe this wouldn’t have happened?


i used a premade crust and partially cooked it, added pre-softened onion, 1 sweet pepper, like Park Slope, added pre-cooked bacon (2 slices, chopped and sautéed). 5 eggs half cup milk, half cup half and half, Mexican blend fine grated cheese, plus parmesan.


Made as described in recipe. Nice flavor. Maybe over indexed on spinach used ~4-6 oz. Remember to chop first. Good idea to prep filling in advance. Used a deep dish pie shell. Prebaked

Sarah G.

This was a pretty tasty quiche. I thought that the veggie to egg ratio was a bit off- next time I'd add a little bit less veg. Anyhow, I'm looking forward to this being my lunch for the week!


subbed swiss chard from the garden for the spinach. used a frozen pie crust which i parbaked for 12 minutes at 425 before filling. used half and half instead of milk to make it a bit richer. delish!


I used the TJ's 3-pepper frozen blend and their frozen gluten-free pie crust and it was amazing. I blind-baked the crust for about 10 minutes first.


This was excellent! Easy to make and tasted so good :)


Pre bake the crust with parchment/rice in it at 350 degrees for 10mins.

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Quiche With Red Peppers and Spinach Recipe (2024)


Should you saute veggies before adding to quiche? ›

Cook the Veggies First

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

Should you cover a quiche while baking? ›

At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes.

Why do you put flour in quiche? ›

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Why is my quiche not fluffy? ›

The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Should I Prebake pie crust for quiche? ›

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

Can you put too many eggs in a quiche? ›

The key to getting your quiche just right is the custard, and this means having the correct milk to egg ratio. It's essential to have just enough eggs to set the dairy, but not so many that the quiche becomes rubbery.

Should quiche be in glass or metal pan? ›

The main draw of glass is that you can easily monitor the bottom and sides of the pie as it bakes. Metal pans conduct heat proficiently and are generally thinner than glass or ceramic, making them champs at browning crusts.

What is the milk to egg ratio for quiche? ›

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust. This is definitely a recipe to have in your repertoire.

Is heavy cream better than milk in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Why put nutmeg in quiche? ›

Salt, cayenne pepper, ground nutmeg: These seasonings flavor of the quiche, with salt balancing the flavors, cayenne pepper adding a slight heat, and ground nutmeg providing a warm, nutty undertone.

What is the best cheese to use for quiche? ›

You can use any shredded cheese you like; one winning combination is havarti, colby, and Parmesan. Quiche is an excellent choice for any meal, including a busy weeknight dinner. It can even be prepared in advance and refrigerated or frozen, then quickly reheated.

Should you beat eggs for quiche? ›

BEAT eggs, milk, thyme and salt in medium bowl until blended. Carefully POUR over filling in pie shell. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

What temperature should quiche be cooked to? ›

Overcooking it will curdle the eggs. And of course, you know what I'll say next: to prevent this minor tragedy, temp your quiche. The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference.

How do you sauté vegetables without getting soggy? ›

You really want to use medium-high heat when sautéing veggies to keep them nice and crisp so that any water coming out of them will evaporate quickly and not make your vegetables soggy. Be patient with your veggies and try not to stir them TOO often in order for proper browning.

Should you sauté vegetables before making stock? ›

Cooking the vegetables before simmering can bring out more flavor along with additional sweetness. This can be done either by sweating or sauteing them in oil or by roasting them in a hot oven. Browning the vegetables also makes the finished stock darker.

Do you cook vegetables before blending? ›

Before you can begin blending your puree, you need to soften any hard produce. Wash and cut up your fruits and vegetables, removing any stems, skins or inedible seeds. Steam, roast or sautee your fruits and vegetables using your preferred technique.

Should I sauté veggies before adding to pasta sauce? ›

When you want a fresher, more unique taste than what you can find in the stores, you can add some sauteed vegetables to bring out a crisp flavor. WonderHowTo writer Gabrielle Taylor explains: Dice up some vegetables and sauté them in a little oil before adding the sauce.

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