Quiche with spinach, chickpeas and sweet peppers

Votes: 45

How to Make - Quiche with Spinach, Chickpeas, and Bell Peppers

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 570, total fat 34 G., saturated fats 13 G., proteins 19 G., carbohydrates 49 G., fiber 9 G., cholesterol 177 mg, sodium 1097 mg, sugar 12 G.

The filling of this delicious and filling quiche, in addition to eggs, includes onions, spinach, and canned chickpeas, which add flavor and a pleasant texture. The chickpea and spinach filling is pan-fried and then spooned into a prepared pie crust, topped with crumbled feta, and topped with beaten eggs and cream. After the quiche has set in the oven, serve it with pan-fried bell peppers. They'll add a delicious crunch, complementing the delicate texture of the quiche. Packed with protein and healthy fiber, this dish is perfect for breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 22cm pie crust (defrost if frozen)
2 tablespoons extra-virgin olive oil
1 can (425 g) canned chickpeas, washed and dried
3 cups baby spinach
4 green onions, chopped (white parts separated from green parts)
1 teaspoon ground coriander
3 large eggs
1 cup light cream
1 tsp. grated lemon zest + 1 tbsp. l. freshly squeezed lemon juice
0.5 cup crumbled feta (about 100 g)
2 large bell peppers (any color), thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spinach, chickpeas, sweet pepper, shortcrust pastry, eggs, cream, feta cheese, coriander

Cooking the dish according to the recipe:

Place a baking sheet on the bottom rack of the oven; preheat the oven to 425°F (220°C). Heat 1 tablespoon olive oil in a large skillet over high heat. Add the chickpeas, spinach, white part of the green onion, coriander, 1/4 teaspoon salt, and a few grinds of black pepper. Cook, stirring, until the spinach wilts, about 2 minutes. Transfer the mixture to a colander and let cool slightly. Wipe out the skillet and set aside.
In a large bowl, whisk the eggs with the cream, lemon zest, 1/2 teaspoon salt, and a pinch of ground black pepper. Spread the spinach mixture over the pie crust and top with the cheese; pour the egg mixture over the top. Bake on a hot baking sheet until the eggs are set and lightly browned on top, about 30 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the bell pepper and sprinkle with 1/4 teaspoon salt and a few grinds of black pepper. Cook, stirring, until golden brown, about 3 minutes. Add 2 tablespoons water, cover, and cook until the peppers are soft, about 2 minutes. Add the green onions, then remove from heat. Pour in the lemon juice and stir.
Cut the quiche into wedges and serve with roasted bell peppers.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Breakfast / Casseroles / Bakery / Savory pies / / Food Network - recipes / European cuisine / French cuisine

Recipe collections