Roasted Red Pepper and Spinach Quiche

Tracy Davenport, Ph.D. Health Guide
  • Red bell peppers are most abundant and tasty in the summer months. They are not only an excellent source of carotenoids but are also packed with vitamins C and E. Spinach is also a powerhouse food, ranked among the top on the world’s healthiest vegetables. Spinach is jammed full of nutrients and has been shown to significantly protect against prostate cancer. The recipe below is a great way to combine and enjoy both of these amazing veggies.

     

    Ingredients

    8 oz can of refrigerator quick crescent rolls

    1 bag Mexican blend shredded cheese (8 oz)

    1 red bell pepper

    2 cups fresh spinach

    3 eggs slightly beaten

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    ¾ - 1 cup sour cream

     

    Directions

    Heat oven to 350 degrees. Cut the red pepper into large pieces and place on a cookie sheet. Roast for 15 minutes. Remove and let cool. Place the spinach in a steam bath for about five minutes on the top of the stove. Remove from heat and let cool.

     

    In a shallow glass dish (8 x 8 or 8 x10) roll out the quick crescent rolls. Press the dough against the edges of the dish and up the edges slightly. Pour the dry cheese on top, spreading it out evenly. Chop the bell pepper into small pieces and place on top of the cheese. Chop the cooled spinach and add it on top of the cheese.

     

    In a bowl, mix together the sour cream and eggs. Pour this mixture on top of the cheese and veggies (use a spoon to make sure the mixture is even across). Bake in a 350 degree oven for about 35 minutes (a sharp knife placed in the center should come out almost clean). Let cool slightly before cutting. Serve warm or at room temperature.

Published On: August 11, 2014