Spinach/Pepper Quiche

  • 1 Ready-made pie crust
  • 3 tablespoons Butter
  • 1 Small onion, chopped
  • 1 cup Frozen chopped spinach, thawed & drained
  • 1 Garlic clove (pressed, using garlic press)
  • 6 Eggs
  • 1 cup Milk
  • 2 cups Shredded colby-monterey jack cheese
  • To taste Salt & pepper
  • 1 of each Red, yellow, and Orange Peppers

Quick Info

Prep Time
Bake Time
Total Time 55 Mins
Yield 8

Recipe Instructions

  1. Pre-heat oven to 375 degrees.
  2. Press pie crust into 9″ pie pan.
  3. Pre-bake pie crust for about 10 minutes. Set aside.
  4. Sautee onion, garlic & spinach in butter until onion is soft – add salt & pepper to taste – set aside.
  5. In a medium mixing bowl – whisk together the eggs & milk.
  6. Spread shredded cheese in bottom of pie crust.
  7. Spread spinach mixture over cheese in pie crust.
  8. Pour egg/milk custard over spinach mixture & cheese.
  9. Bake at 375 degrees for 35 minutes. If crust starts to get too brown – cover edges with tin-foil.
  10. Slice & serve.

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