Malibu Cooking Program Day 4 of 15: Energizing Spinach Quiche

Time to prepare: 60 minutes


  • 1 bunch of spinach (enough to cover the pan)
  • 1 medium onion, finely chopped
  • 1 large red bell pepper, chopped
  • 12 eggs, scrambled
  • 3 cloves minced garlic
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon butter, melted


Preheat oven to 375 F.

Saute greens and vegetables. In a large skillet, cook spinach with finely chopped onions and minced garlic on medium heat until the spinach has wilted and onions are soft. Add chopped red bell pepper and mix everything up.

Beat eggs and add seasonings. In a small bowl, whisk eggs and the remaining half of spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin).

Grease baking dish. Use 2.8 L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep. Brush the bottom and the sides of the baking pan with 1 tablespoon of melted butter.

Layer vegetables and egg mixture into the greased baking dish. Add half the vegetable mixture to the baking pan, and pour half of the egg mixture over the top. Add the remaining half of the vegetable mixture on top, and pour the remaining half of the egg mixture evenly over the entire dish.

Bake, uncovered for about 40-50 minutes. The casserole is ready when the eggs are set and no longer liquid in the center. Let the dish cool for a few minutes before slicing into it to ensure all the eggs are baked evenly.