Simple, easy and delicious, this Spinach Quiche with Artichokes and Roasted Red Peppers is perfect for an everyday breakfast or holiday brunch. It’s wonderful with a side of fruit or salad.
This post has been a long time coming.
Remember how I told you how so many of our friends brought us fabulous meals while I was recovering from my surgery? Well this spinach quiche is another one of those dishes! I would have shared it with you sooner…BUT…it took me four tries to get the recipe to where I was happy with it.
We’ve eaten a lot of spinach quiche over the last month.
I loved my friend’s spinach quiche so much, I asked for the recipe, and she happily shared. I have such good friends! The first time, I made it exactly like her recipe. Of course, it didn’t taste like hers.
That would be too easy, wouldn’t it? If you’re detecting a tone of sarcasm, you would be right. I don’t know about you, but when I really like something, and then I can’t duplicate it or make it better, I’m not happy. Her quiche was really good. My first one was okay. Edible certainly, but I wouldn’t have put it on the blog. We’re not aiming for edible here. We’re aiming for food that makes you happy!
So basically I went through a series of changes over those four tries. Obviously it’s no longer the same recipe as hers, but sometimes you’re just not meant to get the exact same results! I eventually ended up swapping out frozen spinach for fresh, swapped the milk for light cream, swapped one cheese for another, and added an egg. Finally…I had a recipe I was happy with!
Spinach Quiche with Artichokes and Red Peppers
We love our veggies here. And our cheese! We usually have a number of different types of cheeses in the house, for this spinach quiche recipe, I tried a different kind of cheese than I usually use, and discovered a new favorite! Ricotta Salata, known as the Italian Feta, has a semi-firm texture with a slightly nutty flavor, with just a hint of salt. Lately I’ve been using it in salads instead of feta. DELISH!!
Get started by preheating your oven to 375 degrees.
While your oven is preheating, blend the ricotta salata, cottage cheese, chopped green onions, olive oil, dried basil, pepper and garlic salt together until smooth.
Our grocery store doesn’t always have garlic salt, but they do always have garlic powder. If you find yourself in the same predicament, garlic salt is easy enough to make. Just mix 3 parts salt to 1 part garlic powder, and store it in an airtight container.
Now add eggs and light cream to the food processor and continue blending until your mixture is smooth. You can see the progression below.
Layer your spinach at the bottom of the pastry shell, then add the chopped artichoke hearts and roasted red peppers, and pour the egg mixture over the top of the vegetables. I like to save a few red pepper pieces to place on the top for a little color.
Bake the quiche for 35-40 minutes or until a toothpick inserts into the center cleanly. Before you cut it, let it set for 10 minutes.
This spinach quiche is perfect for an everyday breakfast or a holiday brunch, or even lunch or dinner. Truth be told, I could eat quiche any time of day! It’s wonderful with a side salad or some fruit.
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Now let’s start cooking!
- 9 in baked pastry shell
- 6 oz ricotta salata cheese
- 1/2 cup cottage cheese
- 5 green onions, chopped (include green tops)
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic salt
- 5 eggs
- 1/2 cup light cream
- 2 cups baby spinach
- 1/4 cup artichoke hearts, chopped (pat dry of excess liquid with paper towel)
- 1/4 cup roasted red peppers, chopped (pat dry of excess liquid with paper towel)
- Preheat oven to 375 degrees.
- In a food processor, blend the ricotta salada cheese, cottage cheese, chopped green onions, olive oil, dried basil, pepper and garlic salt together until smooth.
- Add eggs and light cream; blend again until smooth.
- Layer your spinach at the bottom of the pastry shell, then add chopped artichoke hearts and roasted red peppers on top. Hold aside a little bit of roasted red peppers if you'd like to add a bit of color to the top.
- Pour egg mixture over the top of the vegetables.
- Bake for 35-40 minutes or until toothpick inserts into the center cleanly.
- Let quiche set for 10 minutes before cutting.
Amount Per Serving: Calories: 660Total Fat: 19gCarbohydrates: 108gProtein: 16g