Gruyère Quiche With Caramelized Peppers, Onions And Spinach

• 1 1/2 tablespoons olive oil, divided
• 1 red bell pepper, cored, seeded and thinly sliced
• 1 red onion, thinly sliced
• Salt and pepper to taste
• 1/4 pound baby spinach
• 4 eggs, beaten
• 1/2 cup (2-percent) milk
• 3/4 cup grated Gruyere, divided
• 1 tablespoon chopped fresh thyme
• 1 (9-inch) frozen whole wheat pie crust, in pie pan

1. Preheat oven to 350u0b0F.
2. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add peppers, onions, salt and pepper and cook, stirring occasionally, until deep golden brown and caramelized, 10 to 12 minutes; transfer to a large bowl. Return skillet to heat, add remaining 1/2 tablespoon oil and spinach and cook, tossing often, until completely wilted and liquid is evaporated, 2 to 3 minutes; transfer to bowl with onions and peppers and set aside until warm.
3. Add eggs, milk, 1/2 cup of the Gruyere, salt and pepper to bowl with onion mixture and mix well. Transfer to pie crust, top with remaining 1/4 cup Gruyere and bake until deep golden brown and cooked through, about 45 minutes. Set aside to let cool until just warm then cut into slices and serve.

olive oil, red bell pepper, red onion, salt, baby spinach, eggs, milk, grated gruyuere, thyme, whole wheat pie crust

Taken from www.epicurious.com/recipes/member/views/gruyere-quiche-with-caramelized-peppers-onions-and-spinach-50122446 (may not work)