Fluffy Spinach Onion and Roasted Red Pepper Quiche with Gruyere
Indulge in the savory perfection of this Fluffy Spinach Onion and Roasted Red Pepper Quiche with Gruyere—a luxurious blend of buttery caramelized onions, sautéed spinach, and smoky roasted red peppers nestled in a golden, flaky crust. The velvety custard base, made with a rich mixture of eggs, heavy cream, and milk, is elevated by the nutty, slightly sweet flavor of Gruyere cheese, creating a harmonious balance of textures and flavors. Perfect for breakfast, brunch, or even dinner, this versatile quiche is easy to prepare, thanks to a pre-made or homemade pie crust and simple cooking techniques like blind baking and sautéing. Serve it warm, at room temperature, or chilled for a crowd-pleasing dish that’s both elegant and comforting. Whether you’re hosting a weekend brunch or looking to elevate a weeknight meal, this quiche delivers gourmet flair with minimal effort.
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Recipe Information
Ingredients
- 1 piece (9-inch) Pie crust (store-bought or homemade)
- 2 tablespoons Butter
- 1 medium Yellow onion, finely sliced
- 4 cups Fresh spinach
- 1 cup Roasted red peppers, diced
- 1.5 cups Gruyere cheese, shredded
- 4 large Eggs
- 1.25 cups Heavy cream
- 0.5 cup Milk (whole or 2%)
- 0.75 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch tart pan or pie dish and prick the bottom several times with a fork to prevent puffing during baking.
Blind bake the crust: Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 10 minutes, then carefully remove the weights and parchment. Bake for an additional 5 minutes. Remove the crust from the oven and let it cool slightly.
In a medium skillet, melt the butter over medium heat. Add the sliced onion and sauté until caramelized, about 10-12 minutes. Stir frequently to avoid burning.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg (if using) until well combined.
Spread the caramelized onion and spinach mixture evenly over the bottom of the pre-baked crust. Scatter the diced roasted red peppers and shredded Gruyere cheese on top.
Pour the egg and cream mixture over the vegetables and cheese, ensuring an even distribution.
Carefully transfer the quiche to the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. To check for doneness, insert a knife into the center; it should come out clean.
Remove the quiche from the oven and let it cool for 10 minutes before slicing. Serve warm, at room temperature, or chilled.
Nutrition Facts
Calories |
3576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.8 g | 341% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1300 mg | 433% | |
| Sodium | 5151 mg | 224% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 26.3 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2086 mg | 160% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1465 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
