Quiche with Red Peppers and Spinach

Silky custard cradling roasted red peppers and wilted spinach in a buttery crust creates pure comfort in every bite. Fresh thyme and garlic meld beautifully with the sweetness of caramelized onions, while the vegetables add wonderful color and texture. Perfect for an elegant brunch, casual weeknight dinner, or impressing guests with minimal fuss.

Ingredients

2 tbsp extra-virgin olive oil

1 medium yellow or spring onion, chopped

2 large garlic cloves, or 1 small bulb green garlic, peeled and minced

Salt to taste

2 large red bell peppers (about 3/4 lb), seeded and cut into thin 1-inch strips

1 tsp chopped fresh thyme leaves

1 generous bunch spinach, stemmed, washed, and coarsely chopped

Freshly ground pepper to taste

2 egg yolks

2 whole eggs

1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled

2/3 cup milk

2 oz Gruyère, grated (1/2 cup)

1 oz Parmesan, grated (1/4 cup)

Instructions

Preheat oven to 350°F.

Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, peppers, and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.

Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan, turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If making filling a day ahead, refrigerate uncovered.

Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.

Add salt (about 1/2 tsp), pepper, and milk to the remaining eggs and whisk together.

Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell.

Place quiche on baking sheet in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm, or at room temperature.