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Spinach Quiche with Artichokes and Roasted Red Peppers

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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.

Simple, easy and delicious, this Spinach Quiche with Artichokes and Roasted Red Peppers is perfect for an every day breakfast or holiday brunch. Serve 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!!

Simple, easy and delicious, this Spinach Quiche with Artichokes and Roasted Red Peppers is perfect for an every day breakfast or holiday brunch. Serve with a side of fruit or salad.

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.

Simple, easy and delicious, this Spinach Quiche with Artichokes and Roasted Red Peppers is perfect for an every day breakfast or holiday brunch. Serve with a side of fruit or salad.

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.

Simple, easy and delicious, this Spinach Quiche with Artichokes and Roasted Red Peppers is perfect for an every day breakfast or holiday brunch. Serve with a side of fruit or salad.

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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Simple, easy and delicious, this Spinach Quiche with Artichokes and Roasted Red Peppers is perfect for an every day breakfast or holiday brunch. Serve with a side of fruit or salad.

Simple, easy and delicious, this Spinach Quiche with Artichokes and Roasted Red Peppers is perfect for an every day breakfast or holiday brunch. Serve with a side of fruit or salad.

 

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Now let’s start cooking!

Spinach Quiche with Artichokes and Red Peppers

Spinach Quiche

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Simple, easy and delicious, this Spinach Quiche with Artichokes and Roasted Red Peppers is perfect for an everyday breakfast or holiday brunch. Serve with a side of fruit or salad.

Ingredients

  • 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)

Instructions

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Add eggs and light cream; blend again until smooth.
  4. 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.
  5. Pour egg mixture over the top of the vegetables.
  6. Bake for 35-40 minutes or until toothpick inserts into the center cleanly.
  7. Let quiche set for 10 minutes before cutting.
Nutrition Information:

Amount Per Serving: Calories: 660Total Fat: 19gCarbohydrates: 108gProtein: 16g

 

Simple, easy and delicious, this Spinach Quiche with Artichokes and Roasted Red Peppers is perfect for an every day breakfast or holiday brunch. Serve with a side of fruit or salad.

 

Lyn Sol

Friday 12th of July 2024

I tried this for a potluck on the 4th of July. Because I like to cook healthy as well as delicious food I made my own crust using whole wheat flour. Since that needs a cooler oven 325 so it doesn't burn it took a very long time to cook. I tried it again having leftover cheeses. This time I left out the cream and oil. I also used kale from the garden rather than spinach. It's a healthier choice. I added some fresh cilantro also from my garden into the blended mixture. It was a great success and I will be making hhis often.

littlecookingtips

Tuesday 11th of April 2017

Hi Michelle! It's been a while since our last visit, so we just read about surgery. We hope everything is OK now and you're well, whatever it was. Our best wishes for a speedy recovery. As for the recipe, we both LOVED it! Fantastic combo of ingredients. And following your step-by-step photos we're confident we'll bake it perfectly at our first try:) Warmest regards, Mirella and Panos

Jean | DelightfulRepast.com

Thursday 6th of April 2017

Michelle, that looks great. I think I could eat a good quiche every day and never get tired of it.

Angelina Pob

Wednesday 5th of April 2017

Sounds totally delicious. Thanks for linking up with Thursday Favorite Things - look for your feature this week. Bisous, Angelina & Peonies & Orange Blossoms

Miz Helen

Saturday 1st of April 2017

What a lovely Quiche this looks delicious! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday! Miz Helen

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