Spinach and Red Pepper Quiche Recipe

Name: Spinach and Red Pepper Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup barley flour (3 oz); ½ cup unbleached all-purpose flour (2 1/8 oz); ¼ teaspoon salt (heaping); 1 tablespoon dry buttermilk; ½ cup unsalted butter (4 oz); 1 large egg, lightly beaten; 1 -2 teaspoon ice water; 1 ½ cups milk (12 oz) or 1 ½ cups half-and-half (12 oz); 4 large eggs; 2 tablespoons unbleached all-purpose flour (1 oz); 2 teaspoons herbes de provence; ¾ teaspoon salt; ½ teaspoon ground pepper; 2 pinches red pepper flakes (for that extra zing); 10 ounces frozen spinach, thawed and squeezed dry or 12 ounces frozen asparagus cuts, thawed and drained; 1 ½ cups shredded sharp cheddar cheese; 2 ounces whipped chive & onion cream cheese; 1 cup cauliflower floret, blanched; ½ cup sliced button mushroom; ½ cup diced roasted red pepper (4 oz); freshly grated parmesan cheese (to garnish)

Servings: persons

¾ cup barley flour (3 oz)
½ cup unbleached all-purpose flour (2 1/8 oz)
¼ teaspoon salt (heaping)
1 tablespoon dry buttermilk
½ cup unsalted butter (4 oz)
1 large egg, lightly beaten
1 -2 teaspoon ice water
1 ½ cups milk (12 oz) or 1 ½ cups half-and-half (12 oz)
4 large eggs
2 tablespoons unbleached all-purpose flour (1 oz)
2 teaspoons herbes de provence
¾ teaspoon salt
½ teaspoon ground pepper
2 pinches red pepper flakes (for that extra zing)
10 ounces frozen spinach, thawed and squeezed dry or 12 ounces frozen asparagus cuts, thawed and drained
1 ½ cups shredded sharp cheddar cheese
2 ounces whipped chive & onion cream cheese
1 cup cauliflower floret, blanched
½ cup sliced button mushroom
½ cup diced roasted red pepper (4 oz)
freshly grated parmesan cheese (to garnish)

1
["TO MAKE THE CRUST:.", "In a medium-sized bowl, whisk together the dry ingredients.", "Work the butter into the dry ingredients until the dough is unevenly crumbly.", "Add the egg, stirring until it's well integrated.", "Sprinkle in the water, continuing to mix until the dough is cohesive.", "Shape the dough into a disk, and refrigerate for 2 hours, or up to 3 days.", "Preheat the oven to 375F.", "Remove the dough from the refrigerator and allow it to warm a bit.", "On a floured surface, roll the dough into a 14-inch circle, and transfer it to a quiche pan or 9-inch pie pan that's at least 1 1/4 inches deep.", "Crimp the edges.", "Prick, then blind-bake the crust for 20 minutes while you're preparing the filling.", "TO MAKE THE FILLING:.", "Whisk together the milk, eggs, thickener, herbs, salt, pepper, red pepper flakes (if using) spinach (or aspagagus), and cheeses.", "Remove the crust from the oven.", "Place the cauliflower, mushrooms and peppers in the bottom, then slowly pour the filling over them.", "Reduce the oven heat to 325F and bake the quiche for 45 to 50 minutes, until a knife inserted 1"" from the edge comes out clean.", "Remove the quiche from the oven, and cool it for 1 hour before serving."]

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: ¾ cup barley flour (3 oz), ½ cup unbleached all-purpose flour (2 1/8 oz), ¼ teaspoon salt (heaping), 1 tablespoon dry buttermilk, and more.

Yes, Spinach and Red Pepper Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Red Pepper Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions