Whether you serve this Mediterranean inspired quiche for breakfast, dinner, or brunch you will love its ease and great taste.
Preheat oven to 350°F (180°C). Place pie crust on a baking sheet; set aside.
In a medium skillet, melt butter over medium heat. Add garlic and onion and sauté for 5 minutes or until softened; stir in spinach, ham and peppers. Let cool.
In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper and hot sauce. Spoon spinach mixture into the pie crust and sprinkle with cheese. Pour in egg mixture.
Bake for about 50 minutes or until filling is puffed and a knife inserted in the centre comes out clean. Let rest for 10 minutes. Serve warm or at room temperature, cut into wedges.
Tip: For a crustless quiche, lightly butter or spray 6oz (175mL) ramekins; place on a baking sheet. Divide filling and cheese among ramekins; pour the egg mixture over top. Bake for about 35-40 minutes.
Tip: Leftover cooked chopped chicken or shrimp can be used in place of the ham. Or try diced prosciutto or cooked and crumbled sausage.
Tip: No roasted peppers? Simply chop fresh sweet red pepper and saute with the onions.
Tip: Delicious served topped with tomato salsa.