I love quiche. Love it. Always have. Pretty much any flavor works for me from the most traditional Lorraine to the least traditional butternut squash. I saw a quiche like this at a market and knew I had to make one myself. It turned out even better than I could have hoped!

 

  • deep dish or roll-out pie crust
  • 5 eggs
  • 1 cup whole milk
  • 1/ 4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • pinch ground nutmeg
  • 2.5 ounces baby spinach, sliced
  • 6 ounces fire roasted red peppers, drained and dried with a paper towel then chopped. Make sure to drain the liquid from the peppers completely and pat them dry with a paper towel
  • 1/3 cup green onion sliced
  • 4 ounces goat cheese, crumbled
  • 1 ounce Gruyere cheese, grated
Photo of quiche with  slice removed.
  1. Cook crust according to package directions, then remove from oven and cover crust edges with tinfoil or a crust protector to stop them from burning. 
  2. Reduce oven heat to 355.
  3. During the cooking of the crust, whisk together the eggs, milk, salt, pepper, and nutmeg in a large bowl. Then mix in the spinach, red peppers, goat cheese, Gruyere, and green onion. Pour into pie shell.
  4. Bake for 60 minutes.