Spinach, Roasted Red Pepper and Gruyere Quiche

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Matthew 11:28-30;    Joshua 1:5, 9

COME to Me, and rest in My loving Presence. You know that this day will bring difficulties, and you are trying to think your way through those trials. As you anticipate what is ahead of you, you forget that I am with you – now and always. Rehearsing your troubles results in experiencing them many times, whereas you are meant to go through them only when they actually occur. Do not multiply your suffering in this way! Instead, come to Me, and relax in My Peace. I will strengthen you and prepare you for this day, transforming your fear into confident trust.
From Jesus Calling by Sarah Young

Have you ever known anyone who went for a medical procedure and when the doctor was doing the procedure he found no problems and no reason for the procedure?  I have heard of such instances but never experienced them myself.  My mom has been diagnosed with an 80% blockage in a subclavian artery (near the Carotid). She had THREE scans/ultrasounds confirming the blockage and the exact spot.  Today she had the procedure to stint the blockage.  At 80 years old this is a big deal because of all that could go wrong.  When the surgeon got into her arteries, they were totally clear, no blockage, no circulation problems … nothing!  “Sometimes we just can’t explain it,”, he said.  Well, I can explain it — today we were given a real live modern day miracle.  Mom is home with us tonight instead of in the hospital as planned.  It wasn’t until I got home from the hospital that I read my devotion from Sarah Young that I am sharing today.  We are feeling chosen to be blessed today and I am so thankful.

Mom In The Kitchen!

It seems only right that we celebrate tonight with this great picture of mom “working the apples” this past summer! Yeah Mom! Recently I bought some Phyllo dough and decided to make a recipe that I saw from www.shabbottshabits.com.  I have never made anything with phyllo dough.  I don’t know exactly why, I just haven’t.  I saw this quiche and fell in love with how it looked! 🙂  Then I made it, and fell in love with how it tastes!

The roasted red pepper in this dish is outstanding.  The garlic is strong and it melds great with the Gruyere cheese.  It was fun to layer the pastry sheets.  Into the oven …

Out of the oven …

We ate this dish as a main dish the first meal and with a salad and a slice for the second meal.  It warms up terrifically and is awesome. As for Phyllo dough?  I will definitely play with it again!  If you have a favorite phyllo dough recipe — please share!  I am interested!

SOUP  — before I sign off tonight, my friend Sandy left a comment asking if I have a great split pea soup recipe.  Well, I don’t.  Do you?  If you have an especially delicious pea soup recipe please click on the CONTACT tab and you can send me the recipe.  Thanking you in advance!

View and Print From My Tasty Kitchen Recipe Box

Many Blessings and Happy Cooking!
Spinach, Roasted Pepper and Gruyere Quiche
Prep time
Cook time
Total time
Melty-salty-cheesy Gruyere goodness mixed together with perfectly roasted red peppers in a crispy phyllo dough crust. It is culinary perfection at its best!
Serves: 6-8
  • 2 tablespoon Butter, melted
  • 6 sheet Phyllo dough
  • 2 tablespoon Olive oil
  • 1 small white onion, chopped
  • 4 cup fresh spinach, chopped
  • 3 garlic cloves
  • 7 large eggs
  • ¼ cup milk
  • ¾ cup roasted red pepper, chopped
  • 1 cup Gruyere Cheese, shredded
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Fresh pepper
  1. Prepare the phyllo dough crust.
    * Gently place one piece of phyllo dough in a 9-inch pie plate. Push down gently so that the crust conforms to the plate. (Some will hang over the edges)
    * Lightly brush the dough with melted butter
    *Repeat six times
    * Using kitchen shears, cut off the excess phyllo dough, leaving about 1-inch excess outside the edge of the pie plate
    * Brush the 1-inch edge with melted butter. Fold down and under the 1-inch edge so that no phyllo dough is hanging over.

  2. Saute the chopped onion in the olive oil until translucent. Add the spinach and garlic cloves to the pan and cook until the spinach is slightly wilted. Remove from the heat.
  3. Combine the eggs, milk, salt, and pepper. Whisk together for about one minute. Add the chopped pepper, ¾ cup of the Gruyere and the spinach mixture to the egg mixture. Mix until just combined.
  4. Pour the egg mixture into the phyllo crust. Place pie ring around the crust, if you have one. Bake at 375 degrees F. for about 35 minutes.
  5. Top with remaining ¼ cup Gruyere Cheese and bake an additional 10 minutes or until the eggs are cooked to your liking and the phyllo is lightly browned.
  6. Let the quiche rest for 10 minutes before serving.
(1) I like my eggs well-down and 45 minutes total baking time will do that.  If you prefer more medium, use slightly less baking time.


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