Spinach And Red Pepper Quiche Recipes

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SURIMI, SPINACH, AND ROASTED RED PEPPER QUICHE



Surimi, Spinach, and Roasted Red Pepper Quiche image

This creamy and colorful quiche will stand out at your next brunch party. Also works great as a main course for dinner. It is very easy to make and tastes very gourmet.

Provided by JennyJenn

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h10m

Yield 6

Number Of Ingredients 13

1 (9 inch) pastry for a 9 inch single crust pie
4 eggs
⅔ cup heavy cream
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon hot pepper sauce
8 ounces surimi (imitation crabmeat), cut into bite-sized pieces
7 green onions, chopped
3 tablespoons roasted red peppers, drained and chopped
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Press the pie crust into a 9 inch glass pie plate, and press fingers along the upper edge to decorate. Bake in preheated oven until the crust is very lightly browned, about 12 minutes.
  • Meanwhile, whisk together the eggs, cream, garlic powder, pepper, salt, and hot pepper sauce in a bowl until well blended. Fold in the surimi, green onions, roasted peppers, spinach, Cheddar cheese, and Parmesan cheese. Pour into the pie crust.
  • Return to the oven, and bake 20 minutes. Turn the oven off, and leave the quiche in the oven until slightly firm, 20 to 30 minutes.

Nutrition Facts : Calories 439.1 calories, Carbohydrate 20.9 g, Cholesterol 195 mg, Fat 31.1 g, Fiber 2.4 g, Protein 20 g, SaturatedFat 14.4 g, Sodium 941.3 mg, Sugar 1.4 g

SPINACH MUSHROOM QUICHE



Spinach Mushroom Quiche image

Bisquick® Gluten Free mix crust topped with spinach and mushroom mixture for a tasty breakfast - perfect if you love French cuisine.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h40m

Yield 8

Number Of Ingredients 12

1 cup Bisquick™ Gluten Free mix
1/3 cup plus 1 tablespoon shortening
3 to 4 tablespoons cold water
1 tablespoon butter
1 small onion, chopped (1/3 cup)
1 1/2 cups sliced fresh mushrooms (about 4 oz)
4 eggs
1 cup milk
1/8 teaspoon ground red pepper (cayenne)
3/4 cup coarsely chopped fresh spinach
1/4 cup chopped red bell pepper
1 cup gluten-free shredded Italian cheese blend (4 oz)

Steps:

  • Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduce oven temperature to 325°F.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter about 5 minutes, stirring occasionally, until tender. In medium bowl, beat eggs, milk and red pepper until well blended. Stir in spinach, bell pepper, mushroom mixture and cheese. Pour into partially baked crust.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 260, Carbohydrate 16 g, Cholesterol 120 mg, Fat 2, Fiber 0 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 4 g, TransFat 2 g

QUICHE WITH RED PEPPERS AND SPINACH



Quiche With Red Peppers and Spinach image

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.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 1h30m

Yield 6 generous servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 medium-size onion (yellow or spring onion), chopped
2 large garlic cloves, or 1 small bulb green garlic, peeled and minced
Salt to taste
2 large red bell peppers (about 3/4 pound), seeded and cut in thin 1-inch strips
1 teaspoon chopped fresh thyme leaves
1 generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped
Freshly ground pepper to taste
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • 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.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
  • 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.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams

SPINACH, RED PEPPER, AND FETA QUICHE



Spinach, Red Pepper, and Feta Quiche image

Spinach, Red Pepper, and Feta Quiche that can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11

1/3 cup plus 3 tablespoons all-purpose flour
3 tablespoons cold unsalted butter
1 tablespoon cold vegetable shortening
1 1/2 tablespoons ice water plus additional if necessary
N/A water
1/3 cup sliced red bell pepper
1 tablespoon olive oil
2 cups packed fresh spinach leaves, trimmed and washed thoroughly (about 5 ounces)
2 large eggs
1/3 cup heavy cream or milk
1/3 cup crumbled feta cheese

Steps:

  • Preheat oven to 425°F.
  • In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.
  • While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream.
  • Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.

FLUFFY SPINACH, ONION AND ROASTED RED PEPPER QUICHE WITH GRUYERE



Fluffy Spinach, Onion and Roasted Red Pepper Quiche With Gruyere image

In my quest to find out what makes a quiche fluffy, I've cobbled together this recipe. And it makes a great tasting quiche with a beautiful presentation. The key (surprisingly) is not to overbeat the eggs, not to use too hot of an oven, and don't overdue the liquids.

Provided by Wish I Could Cook

Categories     Savory Pies

Time 1h25m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 12

9 inches baked pie crusts
1 tablespoon Dijon mustard
4 ounces gruyere cheese, grated
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon thyme
salt and pepper
4 eggs
8 ounces plain low-fat yogurt
1 teaspoon baking powder
4 ounces roasted red peppers, chopped
10 ounces fresh spinach (may use frozen if squeezed really dry)

Steps:

  • Blind bake your pie crust and let it cool.
  • When crust is cool, spread Dijon mustard on bottom of the crust. Top with grated gruyere.
  • Carmelize onions in olive oil. Add thyme, salt and pepper. Set aside. Spread onions on top of cheese layer.
  • Chop fresh spinach and cook in frying pan with chopped roasted red peppers until wilted and starting to dry, set aside.
  • Wisk together eggs, yogurt and baking powder. (Don't use a mixer.).
  • Add spinach and roasted red peppers to egg mixture and pour over cheese layer.
  • If you're feeling creative, decorate the top with some red pepper strips.
  • Bake in 350 degree oven for 55 minutes until knife inserted in center comes out clean. You may want to protect crust edges with foil.
  • Enjoy!

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