Try this delicious red bell pepper & spinach quiche! Red bell peppers have the highest vitamin C content of all fruits and vegetables and spinach is a power house rich in vitamins A, K, E, & C.
1.5 Tbs extra-virgin olive oil, divided
1 red bell pepper cored, seeded, & thinly sliced (or chopped)
1 red onion thinly sliced (or chopped)
½ tsp sea salt, divided
¼ lb. organic baby spinach
4 eggs, beaten
1/4 to 1/2 cup milk (I use plain unsweetened almond milk & start with 1/4 cup)
*¾ cup grated Gruyere cheese (or Goat’s cheese – may use ½ of each)
1 Tbs. chopped fresh thyme
1 9-inch frozen gluten-free pie crust
Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add peppers, onions, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and cook, stirring occasionally, until golden brown and caramelized, 10 to 12 minutes; transfer to a large bowl. Return skillet to heat, add remaining 1/2 tablespoon oil and spinach and cook, tossing often, until completely wilted and liquid is evaporated, 2 to 3 minutes; transfer to bowl with onions and peppers and set aside to cool.
Add eggs, milk, 1/2 cup of the cheese, thyme and remaining salt and pepper to the bowl with onion mixture and stir to combine. Transfer mixture to pie crust, top with remaining 1/4 cup cheese and bake until golden brown and cooked through, about 45 minutes. Set aside to let cool until just warm then cut into slices and serve.
*If you have a dairy allergy or sensitivity choose cheese of your choice. Goat’s cheese is generally tolerable to those with dairy issues due to the smaller size and structure of the protein molecule.
