Gruyère Quiche with Caramelized Peppers, Onions and Spinach

Serves 8

For the best results, be sure to cool the quiche before cutting into slices. Substitute other grated cheeses like sharp cheddar or swiss for the Gruyère, if you like.

Ingredients

1 1/2 tablespoons olive oil, divided
1 red bell pepper, cored, seeded and thinly sliced
1 red onion, thinly sliced
Salt and pepper to taste
1/4 pound baby spinach
4 eggs, beaten
1/2 cup (2-percent) milk
3/4 cup grated Gruyère, divided
1 tablespoon chopped fresh thyme
1 (9-inch) frozen whole wheat pie crust, in pie pan

Method

Preheat oven to 350°F.

Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add peppers, onions, salt and pepper and cook, stirring occasionally, until deep golden brown and caramelized, 10 to 12 minutes; transfer to a large bowl. Return skillet to heat, add remaining 1/2 tablespoon oil and spinach and cook, tossing often, until completely wilted and liquid is evaporated, 2 to 3 minutes; transfer to bowl with onions and peppers and set aside until warm.

Add eggs, milk, 1/2 cup of the Gruyère, salt and pepper to bowl with onion mixture and mix well. Transfer to pie crust, top with remaining 1/4 cup Gruyère and bake until deep golden brown and cooked through, about 45 minutes. Set aside to let cool until just warm then cut into slices and serve.

Nutrition

Per serving: 270 calories (170 from fat), 19g total fat, 10g saturated fat, 145mg cholesterol, 280mg sodium, 16g total carbohydrate (3g dietary fiber, 2g sugar), 9g protein

http://www.breadcircus.com/recipes/2608