Spinach and Roasted Red Pepper Quiche Zoom

Spinach and Roasted Red Pepper Quiche Recipe

Makes: Makes 6 servings.
Skill Level:

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Step 1

Preheat oven to 400°F.

Step 2

Gently unroll pie crust and press into bottom and up sides of pie pan. Line crust with parchment paper and fill completely with dried beans or dry rice. Bake 12 minutes; remove weights and bake 5 additional minutes, or until crust is lightly browned. Cool slightly.

Step 3

Decrease oven temperature to 350°F. In large bowl, whisk eggs, cream, salt and pepper until well combined. Place spinach leaves in bottom of crust. Top with red peppers and cheese. Carefully pour egg mixture over top.

Step 4

Bake 40-45 minutes, or until center of quiche is firm and top is slightly browned. Cool 10-15 minutes before cutting.

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9 in. refrigerated piecrust

1 (1/2 box) 9 in. refrigerated piecrust


6 eggs

heavy whipping cream

1/2 cup heavy whipping cream


1/2 teaspoon salt

ground pepper

3/4 teaspoon ground pepper

loosley packed baby spinach leaves

2 cups loosley packed baby spinach leaves

roasted red peppers, diced

1 jar (12 ounces) roasted red peppers, diced

shredded Swiss cheese

1 -1/4 cups (4 ounces) shredded Swiss cheese

dried beans or rice

dried beans or rice




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large bowl

large bowl

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