Happy Election Day! Like a lot of people in the U.S. this evening, I’ve been tuning in to my television watching the projections and stats for the presidential race. I was so distracted with election coverage, I forgot to photograph tonight’s dinner until we had eaten half of it….

When I’m preoccupied with other things, like watching a game or in this case, an election, a quiche is a great meal to make. This is because there’s little prep time, and once I pop it in the oven, I can just let it bake while paying little attention to it. Tonight’s quiche centered around a bag of fresh spinach I had on hand.

Spinach & Red Pepper Quiche

Foodie Loves Fitness

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Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 204 kcal

Ingredients

1 frozen pie crust
1 red bell pepper chopped
1 6- oz bag of fresh raw spinach
1 1/2 cups of shredded mozzarella provolone, fontina or Italian mix cheese
2 eggs
1 cup of low-fat milk
1/2 TBSP olive oil
2 garlic cloves minced
1/4 onion minced
1/4 TSP salt
1/8 TSP pepper
1/4 TSP Italian seasoning

Instructions

Preheat oven to 375.
In a large skillet over medium heat, warm olive oil. Add onion and garlic and cook for 2 minutes.
Add the red pepper and spinach to the mix, a few handfuls at a time. Cook until spinach is wilted.
Meanwhile, combine milk, eggs, salt, pepper, and Italian seasoning in a medium bowl. Whisk together well.
Sprinkle 1/2 cup of the cheese on the bottom of the pie crust. Add the spinach mixture, pour the milk mixture over top, then sprinkle the rest of the cheese evenly on top.
Cover with foil and bake for 30 minutes.
Remove the foil, and continue to bake until quiche is lightly browned on top, around 15 minutes.
Let quiche cool, then cut into 8 slices.