Healthy Eating for Your Active Lifestyle

Spinach & Roasted Red Pepper Quiche

Recipe details

Servings: 6
Time: Under 1 hour

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.


  • 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


  1. 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.
  2. 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.
  3. 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).
  4. 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).


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Spinach & Roasted Red Pepper Quiche

Nutrition Information

per serving

Calories 173
Protein 11 g
Carbohydrate 8 g
Fat 11 g
Fibre 0.7 g
Sodium: 456
Calcium 235 mg