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
- 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.
- Reduce oven heat to 355.
- 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.
- Bake for 60 minutes.