A delightful quiche featuring fresh spinach, roasted red peppers, and creamy Gruyere cheese, perfect for brunch or a light dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a properly set filling.
Blind bake the pre-made pie crust in the pie dish for 10 minutes, then let it cool.
Use pie weights or dried beans to keep the crust from puffing up.
Spread Dijon mustard evenly over the bottom of the cooled crust.
The mustard adds a tangy flavor that complements the filling.
Sauté the sliced onion in a frying pan with olive oil until caramelized, then mix in the thyme.
Cook onions on medium heat to bring out their natural sweetness.
Spread the caramelized onions over the mustard layer in the crust.
Ensure the onions are evenly distributed for consistent flavor.
In the same pan, cook the chopped spinach and roasted red pepper until wilted and slightly dry.
Drain any excess liquid to prevent a soggy quiche.
Whisk together the eggs, yogurt, and baking powder in a mixing bowl.
Avoid overmixing to keep the filling light and fluffy.
Combine the cooked vegetables with the egg mixture and pour over the onion layer in the crust.
Gently stir to ensure an even distribution of ingredients.
Sprinkle the grated Gruyere cheese on top and decorate with red pepper strips if desired.
The cheese will create a golden, bubbly topping.
Bake the quiche in the oven for 55 minutes, or until a knife inserted in the center comes out clean.
Cover the crust edges with foil to prevent over-browning.
Let the quiche cool slightly before slicing and serving.
Cooling allows the filling to set for cleaner slices.
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