Spinach, Red Pepper, And Feta Quiche
A savory quiche featuring fresh spinach, red bell peppers, and feta cheese, perfect for brunch or light lunch, combining flaky crust with vibrant, cheesy filling.
Ingredients
- 1/2 cup plus 3 tablespoons all-purpose flour ⓘ
- 3 tablespoons cold unsalted butter ⓘ
- 1 tablespoon cold vegetable shortening ⓘ
- 1 1/2 tablespoons ice water ⓘ
- 1/3 cup sliced red bell pepper ⓘ
- 1 tablespoon olive oil ⓘ
- 2 cups fresh spinach leaves ⓘ
- 2 large eggs
- 1/3 cup heavy cream or milk
- 1/3 cup crumbled Feta cheese ⓘ
Instructions
- Preheat oven to 425°F (220°C).
- Prepare the crust: In a bowl, combine 1/2 cup plus 3 tablespoons all-purpose flour, 3 tablespoons cold unsalted butter, and 1 tablespoon cold vegetable shortening. Mix until crumbly.
- Add 1 1/2 tablespoons ice water gradually, mixing until the dough comes together. If necessary, add more ice water.
- Press the dough into a pie dish, shaping the crust evenly. Bake the crust for 10 minutes to pre-bake.
- Meanwhile, in a skillet, heat 1 tablespoon olive oil over medium heat.
- Add 1/3 cup sliced red bell pepper and cook until tender, about 3-4 minutes.
- Add 2 cups fresh spinach leaves and sauté until wilted, about 2 minutes. Remove from heat.
- In a bowl, whisk together 2 large eggs and 1/3 cup heavy cream or milk.
- Stir in the cooked spinach and red peppers, then fold in 1/3 cup crumbled feta cheese.
- Pour the filling into the pre-baked crust.
- Bake in the oven for 15-20 minutes, or until the filling is set and golden around the edges.
- Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.
Tips & Substitutions
For a flakier crust, ensure your butter and shortening are very cold before mixing. If you don’t have Feta cheese, goat cheese or ricotta can be great substitutes. If you prefer a heartier filling, consider adding cooked bacon or sausage. This quiche can also be made with a store-bought crust for convenience. For added flavor, season with fresh herbs like dill or parsley.
Serving Suggestions
Serve the quiche warm or at room temperature, garnished with fresh herbs for a pop of color. It pairs beautifully with a light salad, such as a simple arugula salad with lemon vinaigrette or a Mediterranean Pasta Salad For A Crowd. This dish is perfect for brunch or a light lunch, making it a versatile addition to your vegetarian recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual slices for 1-2 minutes, but the oven will keep the crust crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach, Red Pepper, And Feta Quiche contains roughly 315 calories, with 4g protein, 22g carbohydrates, and 24g fat. It is an excellent source of vitamin C (114% of the Daily Value) and vitamin A (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the crust ahead of time?
Yes, you can prepare the crust up to one day in advance. Simply wrap it in plastic wrap and store it in the refrigerator until you're ready to bake the quiche. This will save you time on the day you plan to serve it.
Can I freeze the quiche?
Absolutely! Allow the quiche to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through.
What can I serve with the quiche?
This quiche pairs well with a variety of sides, such as a fresh green salad or roasted vegetables. For a more substantial meal, consider serving it alongside a hearty potato dish or a light soup. It also makes a great addition to a brunch spread with assorted pastries.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).