Spinach and Red Pepper Quiche

I’ve got a friend going through a tough time right now, so I’m in major freezer filling mode this weekend.  As her family is vegetarian, it’s giving me a chance to experiment a bit with some of my more classic recipes.  One thing that is an old standby for freezer fare in our house is quiche.

A quick announcement not to forget to submit your slow cooker recipe to Thoughtless Thursdays!


  • 3 eggs beaten
  • 1/2 cup skim milk
  • 1/2 cup light mayo
  • 2 Tbsps flour
  • 6 oz swiss cheese shredded/grated
  • 8 oz. frozen spinach, thawed and drained (be sure to squeeze out the extra liquid with a clean kitchen towel)
  • 1/4 cup fresh scallions
  • 1/2 cup sweet red peppers, diced
  • 1 deep dish pie crust (if you’re a pastry person, more power to you–I buy mine frozen)


  1. This is all so straight forward there are hardly steps.   Preheat your oven to 350 degrees.
  2. Mix everything until well incorporated.
  3. Pour into pie shell.
  4. Make an aluminum foil tent to go over your quiche.
  5. Bake for 45 minutes at 350 degrees, removing foil for the last 5 minutes in order for the edges of the crust to brown up.
  6. That’s it.  Super seriously easy food.

If you freeze it, it should be thawed before rebaking at 350 degrees for approximately 15-20 minutes or until the center is warm (but watch it to make sure it doesn’t burn).

Printable version.

This recipe on Key Ingredient.

This recipe on Foodbuzz.

3 thoughts on “Spinach and Red Pepper Quiche

  1. Ah, you’ve given me ideas! I have to fill up my sis in law’s freezer too as new baby (3rd) is coming. Hadn’t thought of quiche. Looks wonderful!

    1. It was a really pretty quiche with all the colors. If I’d had some, I’d have added mushrooms and a few other veggies as well. But yeah, this freezes REALLY well.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.