Spinach, Red Pepper And Feta Quiche – a delicious recipe with red pepper, olive oil, fresh spinach leaves, eggs, heavy cream, Feta cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 425u00b0.
2
Bake a prepared pie crust according to directions.
3
(I use the ready crust in the red box.) While the shell is baking, saute the bell pepper in a large skillet in oil over moderately high heat, stirring, for a couple of minutes.
4
Add spinach and saute, stirring, until wilted and tender, a few minutes.
5
Remove skillet from heat and season spinach lightly.
6
In a small bowl, whisk together eggs and cream.
7
Sprinkle Feta over the bottom of the baked pie shell and arrange spinach mixture on top.
8
Pour cream mixture over spinach and bake quiche on a baking sheet in the middle of oven 15 minutes.
9
Reduce temperature to 350u00b0 and bake until set, about 20 to 25 minutes.
864
kcal
Calories
68
g
Fat
22
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 c. sliced red pepper, 3 Tbsp. olive oil, 6 c. packed fresh spinach leaves, trimmed and washed thoroughly, 6 large eggs, and more.
Yes, Spinach, Red Pepper And Feta 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.
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