Italian Peppers and Spinach Quiche

Oh my! Words cannot even express the feelings that I have for this quiche.

We had some friends over last weekend for brunch. I had just received a beautiful gift package of 4 delicious looking jars of Rose Romano’s Italian Peppers Marinara in the mail and I thought it would be the perfect time to concoct. What better to make for a brunch with friends than a quiche? I mixed together some of my favorite ingredients and there it was, the most fabulous quiche in town.

Now, I was prepared to use my gift jars of marinara as just an ingredient in this recipe. However, after making it twice in two days (yes, we liked it that much), I am convinced that it is the consistency of the Italian Peppers Marinara that makes this recipe what it is. Nothing about this marinara is watered down. The consistency is thick, and the chopped red bell peppers within it are fresh-tasting and full of flavor.
Without further adieu, perfect for a holiday brunch or breakfast with family and friends, here is the recipe!

Italian Peppers and Spinach Quiche

Ingredients:

2 TBSP extra virgin olive oil

1 med onion chopped

3 cloves fresh garlic sliced thin

2-1/2 cups fresh baby spinach (tear into small pieces)

1 jar of Rose Romano’s Roasted Red Pepper Marinara (16oz jar)

¾ cup fresh grated smoked Gouda cheese

¾ cup shredded mozzarella

½ cup fresh grated Parmesan cheese

4 large eggs

¾ cup whole milk

Directions:

Preheat oven to 350 degrees.

Saute onions and garlic in EVOO until onions are slightly see-through. Add ½ jar of roasted red pepper marinara and cook, stirring constantly, until simmering. Add spinach. Cook about 30-60 seconds until spinach is wilted.

Add this to a 9-inch pie plate (with or without crust).

Top with shredded gouda and mozzarella cheeses.

Whisk together eggs, milk, and ¼ jar of roasted red pepper marinara sauce. Pour over cheese and spinach mixture. Take a knife and drag it over pie dish (this is just to slightly combine both mixtures). Top with grated Parmesan cheese.

Bake for ~40 minutes or until egg has set. After taking the quiche out of the oven, let rest 5-10 minutes before cutting.

**If choosing to use a crust, bake crust until browned before adding your ingredients.**

My family and friends loved this quiche. It works wonderfully for breakfast or brunch, but the rich flavor of the roasted red pepper marinara lends itself to a lunch or dinner option as well.

AND, it is “picky baby” approved! H ate more than an entire slice tonight for dinner. He just loved it and couldn’t get enough.

I mentioned that I made this recipe twice. The first time I made it, I did it crustless, serving as a wonderful gluten-free and vegetarian option (Rose Romano’s products are all gluten-free). The second time I used a crust and it was equally delicious!

***Some fun facts about Rose Romano’s marinara that will entice me to continue to use this product in the future:

It is made from all-natural ingredients without any synthetic preservatives. This is important to me and my family.
It is used as a gourmet topping, so a little goes a long way. This recipe leaves 1/4 jar unused and so I am excited to try it on a sandwich or chicken or another dish that needs some flavor.
This quiche was delicious…definitely reason enough!

Rose Romano’s can be purchased at this time in their online store.

NOTE: I was given a complimentary 4-jar gift pack of Rose Romano’s marinara in return for creating a recipe to enjoy. I was not compensated for this post. As always, all opinions are my own.

About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.