Spinach & Roasted Red Pepper Crustless Quiche

This recipe is taken from the 2017 Milk Calendar. Updated to be easier to make and healthier to eat, this crustless quiche is a breakfast classic you can enjoy any time of the day.

  • Prep: 25 min
  • Cooking: 35 min
Yields 6 Servings
spinach roasted red pepper crustless quiche

Ingredients

  • 1 tbsp (15 mL) dry bread crumbs
  • 1 tbsp (15 mL) butter
  • 2 green onions thinly sliced
  • 4 cups (1 L) baby spinach about ⅓ (5 oz/142 g) pkg
  • 1/4 cup (60 mL) bite-size strips roasted red pepper
  • 2 cups (500 mL) milk
  • 4 eggs
  • 1 tbsp (15 mL) cornstarch
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) dried oregano leaves
  • Freshly ground pepper
  • 3/4 cup (175 mL) crumbled Canadian Feta well drained, about ¼ (400 g) container

Preparation

Preheat oven to 350°F (180°C). Butter a 10-inch (25 cm) pie plate or baking dish; dust bottom and sides with bread crumbs. Place pie plate on baking tray. Melt butter in a large frying pan over medium heat. Add green onions; cook 1 min. Add spinach; stir until very wilted, 2 min. Spoon spinach mixture into prepared dish. Place pepper strips in paper towel and squeeze dry. Scatter over spinach.

In a large bowl, whisk milk with eggs, cornstarch, salt, oregano and pepper until well blended. Pour over spinach mixture. Arrange feta over top (it will sink a bit).

Bake about 35 min or until egg mixture is just set in centre. Remove from oven; let stand 15 min. To serve, cut into wedges (like pie, the first wedge may not be perfect).

Tips

For best results and to prevent quiche from being watery, use 2% or homogenized milk. Bread crumbs are sprinkled on dish, for easier removal of quiche wedges

Let the kids decide the vegetables and cheese – just keep the milk and egg proportion the same.

Try thin slivers of sundried tomatoes and dill instead of roasted red pepper and spinach.

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Nutrition

Nutritional Information

per serving
Energy: 173 Calories
Protein: 11 g
Carbohydrate: 8 g
Fat: 11 g
Fibre: 0.7 g
Sodium: 456

Top 5 Nutrients

 
(% DV*)
Calcium: 21 % / 235 mg
Vitamin B12: 59 %
Selenium: 32 %
Riboflavin: 32 %
Folate: 31 %