Ingredients
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 Gruyère, divided
1 tablespoon chopped fresh thyme
1 (9-inch) frozen whole wheat pie crust, in pie pan
Preparation
Preheat oven to 350°F.
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.
Add eggs, milk, 1/2 cup of the Gruyère, salt and pepper to bowl with onion mixture and mix well. Transfer to pie crust, top with remaining 1/4 cup Gruyère 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.
