Spinach and Bell Pepper Quiche with Swiss Cheese

An upgraded classic Spinach Quiche recipe with rich flavours and a fluffy custard egg filling. This version is made with bell peppers and Swiss cheese.

2 (9”) pie crusts, unbaked
¼ cup butter
1 onion, chopped
1 green bell pepper, seeded and diced
2 cloves garlic, minced
1 (10 oz) pkg spinach, chopped
6 large eggs
1 (12 oz) can evaporated milk
1 cup milk
2 tsp. dried basil, crushed
1 tsp. sea salt
½ tsp. black pepper, freshly cracked
2 cups Swiss cheese, shredded
¾ cup Parmesan cheese, grated, divided
¼ cup pinenuts, toasted

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Melt butter in a large skillet over medium-high heat. When foam subsides, sauté onion, green bell pepper and garlic until tender, about 4 minutes. Stir in spinach (well drained, excess moisture squeezed out) and sauté 2 more minutes, set aside.

In a large mixing bowl, beat eggs, evaporated milk, milk, basil, salt and pepper until well combined. Stir in spinach mixture, Swiss Cheese, ½ cup Parmesan cheese and pine nuts.

Divide evenly between pie crusts. Sprinkle tops with remaining Parmesan.

Bake for 40-45 minutes, or until centers are just set.

Makes 2 pies or 12 servings.