Artichoke, Spinach, Goat Cheese & Red Pepper Quiche

Quiche has been one of my favorite brunch dishes for many years. My favorite types of quiche include quiche Lorraine, broccoli and mushroom, three cheese, and almost any quiche made with red peppers and cheddar cheese. For a healthier twist, I decided to experiment with creating my own quiche with some of the vegetables I had already in the house including leeks and artichokes.

Quiche is a breakfast and brunch dish you could easily enjoy at least three times a week. After making my own quiche at home, I would find it almost impossible to eat a store-bought quiche. This is a very fun, and easy dish to make that everyone will love. Gentleman take note! This would be a lovely breakfast surprise for Valentine’s Day! The prep time is less than ten minutes and you can experiment with a variety of vegetable, meat, and cheese combinations, just like a homemade pizza!

I look forward to hearing about the quiche recipes you created at home and how you liked my creation, made with my favorite DairyPure 2% milk!


  • 1 refrigerated pie crust
  • 1 leek, white and light green parts only, thinly sliced
  • 1/2 red pepper, halved and sliced
  • 1 cup artichoke hearts, quartered
  • 1 cup fresh spinach
  • 2 T olive oil
  • ½ t salt
  • 6 large eggs
  • 1¼ cups DairyPure 2% Reduced Fat Milk
  • ½ teaspoon brown mustard
  • ¼ teaspoon nutmeg
  • 2 oz goat cheese
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Roll out the pie dough and line a 9-inch pie pan with the dough, chill.
  3. Heat olive oil in a skillet over medium heat. Add the leeks and red pepper and cook until the leeks and red pepper soften, about 5 minutes, stirring often. Add the artichoke hearts to the pan and cook for another 2 minutes or so. Stir in the spinach, season with kosher salt and remove from the heat and stir so the warm vegetables wilt the spinach and set aside.
  4. Whisk the eggs and 2% milk with the mustard and nutmeg. Remove the pie tin from the refrigerator and fill the bottom with the cooked vegetables. Top with half of the goat cheese. Pour the egg mixture over the vegetables and top with remaining goat cheese.
  5. Bake for 45 minutes or until the egg is puffed slightly with just a touch of brown. Remove from the oven and cool for 10 minutes. Serve warm. Keep refrigerated for up to 3 days.

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