You Heart What You Eat: Spinach and Roasted Red Pepper Quiche |

You Heart What You Eat: Spinach and Roasted Red Pepper Quiche

Tera Johnson-Swartz is the author of the "You Heart What You Eat" weekly blog series about healthy recipes and tips from decadent desserts to main dishes.

— Quiche has always been one of my favorite words in the English language. Even before I knew what it was or had actually tasted it, I bragged about how much I loved eating quiche. Little did I know it was a simple scrambled egg and cheese combo over crust, which was definitely right up my Midwest alley, but it didn’t take long to admit to myself it had a lot of room for unlocking the healthier version I envisioned in my Food-Network-loving mind.

Eggs are a staple in our family breakfast rotation. Each week, at least four of the seven days have some version of eggs in them, and it’s a good thing, because of all the vitamins, minerals and proteins packed in the confinements of the yolk and whites beneath the shell. We usually go for a scrambled, boiled or fried version, unless we have company over, at which time I often bring out the pie plates for my favorite quiche recipes to unfold. While I grew up with eggs and quiches holding all things meat and cheese related, I’ve since either replaced the meat with veggies or minimized the meat content to maximize yet another place to sneak more veggies into our diet.

This particular quiche recipe has gradually adapted to what was and is the most convenient — especially since breakfast is when I have the least time to prepare something for a bunch of hungry mouths in the kitchen. You can always add another veggie in place of the spinach and red peppers, but they seem to be a hit at our house, so I’d recommend giving them a try before trying your own versions.

Spinach and roasted red pepper quiche

  • 6 large eggs, beaten

  • 1 1⁄2 cups almond milk (unsweetened)

  • 1⁄2 tsp. ground mustard
  • salt and pepper

  • 1 bag frozen spinach, thawed
  • 1 small jar of drained, chopped roasted red peppers

  • 3⁄4 cups shredded Colby Jack cheese
1 (9 inch) refrigerated pie crust, fitted to a glass pie plate

Preheat the oven to 375 degrees. Combine the eggs, milk, salt, and pepper in a food processor or blender.

Layer the spinach, roasted red peppers and cheese in the bottom of the piecrust.

Pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set.

Cut into wedges and serve. Enjoy!

YOU HEART WHAT YOU EAT is a weekly blog offering a twist of healthy alternative tips and recipes for some of our most coveted comfort foods. From decadent desserts to main dish favorites, you’ll surely look forward to our next edition. Questions or suggestions you’d like included in one of our future blogs should be directed to Tera Johnson-Swartz via email at

Tera Johnson-Swartz is a mommy first, but also enjoys working one of her many, many side gigs whether it be freelance writing, music, massage therapy, independent childbirth, lactation or health educating. She is eternally grateful she is able to follow her passion each and every day and loves her supporting husband and their two young children  and couldn’t imagine living a better life outside the city limits of Steamboat Springs.

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