Paprika, Spinach & Swiss Quiche

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by | Updated: December 4th, 2016 | Read time: 2 minutes

Prepping brunch for a bunch? Everyone loves scrambled eggs and pancakes, but you’ll have to churn them out in batches and stacks (unless you have a really big stove!). Instead, whip up a dish that comes together easily, so you can mingle with mimosas rather than standing stove-side, stuck to a skillet. This breakfast classic combines healthy favorites – eggs and spinach – with heat and richness from cayenne and paprika, plus sweetness from red bell peppers. Using pre-made pastry crust makes assembly easy as pie.

Paprika, Swiss & Spinach Quiche Recipe
Paprika, Spinach & Swiss Quiche


1 refrigerated pie pastry, single crust
1/2 cups low-fat shredded Swiss cheese
1/2 cups 2% fat cottage cheese
1/2 tsp. extra virgin olive oil
1 pkg.(10-oz) frozen chopped spinach, thawed and drained
1/2 cups chopped red bell pepper
1/2 cups chopped green onions (use tops & bulbs)
2 egg whites
2 whole eggs, slightly beaten
2/3 cups milk
1 tsp. organic paprika
1/2 tsp. organic nutmeg
1 tsp. alder smoked salt
1/4 tsp. organic cayenne
1/2 tsp. organic black pepper


  1. Preheat oven to 425 degrees F.
  2. In 9-inch pie pan, arrange pastry crust. Bake crust for 10 minutes, until slightly golden. Remove crust from oven and reduce heat to 350 degrees.
  3. Follow package directions to cook spinach; drain.
  4. In a medium-sized skillet, heat olive oil. Add red pepper and green onions and cook for about 5 minutes, until tender.
  5. In large mixing bowl, stir together milk, eggs, egg whites, Swiss cheese, cottage cheese, cayenne, nutmeg, paprika, black pepper and smoked salt until combined.
  6. Arrange spinach and green onions/red pepper mixture in pie crust, then pour in egg mixture.
  7. Bake quiche for 35 to 45 minutes, until mixture is set and top is golden brown. Let stand 5 minutes before serving.