Spinach, Feta & Red Pepper Christmas Quiche

Recipe Highlights

This quiche has all the flavors of a holiday breakfast but with a fresh Mediterranean twist.

The roasted red peppers add a beautiful pop of Christmas color along with natural sweetness.

Spinach gives the dish a hearty, earthy base, and the feta brings tangy richness that balances everything perfectly.

Baked inside a tender pie crust, it slices beautifully and can be served warm or at room temperature.

It’s also make-ahead friendly, great for feeding a crowd, and endlessly versatile. Whether you’re hosting brunch or preparing a special Christmas breakfast, this quiche feels elegant without being complicated.

• Festive holiday colors and flavors
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• Creamy, cheesy filling with tender spinach and sweet red peppers
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• Beautiful presentation for holiday brunches
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• Easy to make ahead or reheat
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• Delicious warm or served at room temperature

Ingredient Notes

• Pie crust: Provides a buttery, tender base and holds all the filling ingredients.
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• Spinach: Adds earthy flavor and hearty texture; fresh or frozen, both work well.
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• Feta cheese: Adds a salty, tangy bite that pairs perfectly with spinach and peppers.
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• Roasted red peppers: Bring sweetness, color, and festive flair to the quiche.
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• Eggs: Form the creamy, custard-like filling that binds everything together.
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• Heavy cream: This ingredient makes the filling rich, smooth, and silky.
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• Milk: Creates balance so the quiche doesn’t become too dense.
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• Garlic: Enhances the flavor with aromatic depth.
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• Salt and black pepper: Essential for seasoning and enhancing the overall flavor.

How to Make My Spinach, Feta & Red Pepper Christmas Quiche

Step 1 – Prepare the pie crust: Preheat the oven to three hundred seventy-five degrees Fahrenheit. Place the pie crust in a nine-inch pie dish and crimp the edges.

Step 2 – Par-bake the crust: Prick the bottom gently with a fork, line with parchment, add pie weights, and bake for ten minutes. Remove weights and bake for five more minutes. Set aside.

Step 3 – Prep the filling: Sauté the spinach briefly until wilted (if using fresh). Chop the roasted red peppers and crumble the feta.

Step 4 – Mix the custard: Whisk together the eggs, heavy cream, milk, garlic, salt, and pepper.

Step 5 – Fill the crust: Spread the spinach evenly across the crust. Add the red peppers and feta on top.

Step 6 – Pour the custard: Gently pour the egg mixture over the filling ingredients.

Step 7 – Bake: Bake for thirty-five to forty minutes, or until the center is just set and the edges are lightly golden.

Step 8 – Cool and serve: Let the quiche rest for ten minutes before slicing to help it set properly.

Serving Suggestions

Serve with a light winter salad, fruit salad, roasted potatoes, or a cup of tomato soup. It also pairs wonderfully with mimosas, herbal tea, or holiday coffee blends.

This quiche is equally delicious warm or chilled, making it perfect for a festive brunch spread.

Tips for the Best Spinach, Feta & Red Pepper Christmas Quiche

Always par-bake the crust to prevent sogginess — this step makes a big difference. Make sure the spinach is fully drained to avoid excess moisture.

For the creamiest filling, whisk the eggs thoroughly and avoid overbaking. You can customize the flavor with herbs like dill or oregano, and if you prefer a richer quiche, replace the milk with additional cream.

Spinach, Feta & Red Pepper Christmas Quiche

Recipe by JoanneCourse: Breakfast / Brunch / HolidayCuisine: American with Mediterranean InfluenceDifficulty: Easy

Servings

6-8

slices

Prep time

15

minutes

Cooking time

40

minutes

Calories per slice

310

kcal

This Spinach, Feta & Red Pepper Christmas Quiche is festive, flavorful, and perfect for holiday breakfasts and brunches. Enjoy bright, colorful ingredients baked into a creamy, tender quiche.

Ingredients

• 1 refrigerated or homemade pie crust

• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)

• 1 cup crumbled feta cheese

• ¾ cup chopped roasted red peppers

• 4 large eggs

• ½ cup heavy cream

• ½ cup milk

• 1 teaspoon minced garlic

• ½ teaspoon salt

• ¼ teaspoon black pepper

Directions

• Preheat oven to three hundred seventy-five degrees Fahrenheit. Place the pie crust into a nine-inch dish and shape the edges.
• Par-bake the crust: prick the bottom, line with parchment, add pie weights, and bake for ten minutes. Remove weights and bake for five more minutes.
• Sauté spinach until wilted (if fresh) or squeeze moisture from thawed frozen spinach.
• Chop roasted red peppers and crumble the feta cheese.
• In a bowl, whisk the eggs, heavy cream, milk, garlic, salt, and black pepper.
• Spread spinach evenly into the crust. Add roasted red peppers and feta.
• Pour the egg mixture over the filling ingredients.
• Bake for thirty-five to forty minutes or until the center is set.
• Cool for ten minutes before slicing.

Notes

• Use fully drained spinach to prevent sogginess.
• Add herbs like dill, basil, or oregano for extra flavor.
• Replace milk with more cream for a richer quiche.
• Serve warm or fully chilled — both are delicious.

Storage & Reheating

Store leftovers in the refrigerator for up to four days. Reheat slices in the microwave or warm in a three-hundred-degree-Fahrenheit oven for ten minutes.

Quiche also freezes well for up to two months when wrapped tightly.