Surimi, Spinach, and Roasted Red Pepper Quiche Recipe -
Surimi, Spinach, and Roasted Red Pepper Quiche Recipe

Surimi, Spinach, and Roasted Red Pepper Quiche

Recipe by  

"This creamy and colorful quiche will stand out at your next brunch party. Also works great as a main course for dinner. It is very easy to make and tastes very gourmet."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 9 inch quiche Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Press the pie crust into a 9 inch glass pie plate, and press fingers along the upper edge to decorate. Bake in preheated oven until the crust is very lightly browned, about 12 minutes.
  3. Meanwhile, whisk together the eggs, cream, garlic powder, pepper, salt, and hot pepper sauce in a bowl until well blended. Fold in the surimi, green onions, roasted peppers, spinach, Cheddar cheese, and Parmesan cheese. Pour into the pie crust.
  4. Return to the oven, and bake 20 minutes. Turn the oven off, and leave the quiche in the oven until slightly firm, 20 to 30 minutes.
Kitchen-Friendly View

Reviews More Reviews

Sep 05, 2008

This was excellent. Probably one of the best quiches I've ever made. I substituted a number of ingredients so didn't give it a full 5 stars. Instead of using surimi, I substituted sliced pieces of ham. I also roasted the red pepper myself which took almost no time at all. Also tried cutting the fat a bit by using 1/3 cup cream and 1/3 cup milk. The baking time of the actual quiche took longer than 20 min but it was worth the wait. I'll probably start using this as my main quiche recipe. Thanks!

Jan 26, 2009

Delish, pretty, and so easy! I used real crab meat and fresh spinach, since that was what I had on hand, but otherwise followed the recipe. The only thing I would change next time is to skip the salt-the final dish was just a bit salty for my taste.


16 Ratings

Dec 27, 2010

This was delicious! The only thing I changed was I had to sub cooked chopped bacon for the crab meat, because I didn't have any. I'll bet it would be even better with the crab meat! I love the zip that the hot sauce gives to the recipe! And I didn't find it to be too salty like another reviewer stated.... wonder if she might have used garlic salt instead of garlic powder? I baked the quiche for 30 minutes and let it sit in the oven for 20 and it was perfectly done! Very easy to prep too! Recommend!

Aug 08, 2011

This was easy and fantastic! I used 4 green onions (7 seemed like a lot), a pouch of real crab meat, and whole milk instead of heavy cream. It was a little runny/needed to cook longer, (probably because of substituting milk for cream). But it still turned out delicious... a definite for company and holidays! Thank you!

Feb 15, 2011

Absolutely wonderful, simple recipe and dish that was appreciated by everyone at a dinner potluck. I used minced ham instead of crab and omitted parmesan - it was still delicious! I cooked it for about 35 minutes and then let it sit in the oven for an additional 30. Perfect!

Jul 07, 2013

This was excellent. I recently made crab stuffed mushrooms and was looking to use the leftover crab I had in fridge. The only substitution I made was I fresh bell pepper for the roasted. I sauteed the pepper with red onion and shallot to soften and used that instead of roasted red pepper and I also added some gruyere I had from a previous dish. But this was very flavorful and easy. I did have to increase the cooking time to 35 minutes for the egg to set completely though.

May 24, 2015

This recipe came out very delicious. I followed almost exactly, but had a blend of cheddar, jack, parm, and gruyere- instead of exclusively cheddar/parm. I am giving it 5 stars just because the surimi and hot pepper really made it delicious. It did take longer than 20 minutes to cook for me. I would leave it more time with the oven on and off next time.

Apr 23, 2015

It came out delicious and very colorful! I skipped the surimi/crab to make the dish veggie-friendly, substituted fresh sauteed red and green peppers, and used a bit of cayenne instead of the hot pepper sauce. I baked the quiche for about 40 minutes and let it set in the oven for 20. A couple of quick notes: I had never "blind baked" a crust before, and the instructions did not mention it, so my pie crust slid down the sides of the plate in the oven. I improvised by creating a bottom-only crust, but I would make a note about it for anyone who hasn't done this before. As another reviewer mentioned, my dish came out too salty. It might have been because I used extra sharp cheddar and was quite liberal with the cheese in general, so just be careful of that. Otherwise, a huge hit! Next time I will blind bake the crust with weights and skip the salt.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 195 mg
  • 65%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 941 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Light and Fluffy Spinach Quiche

See how to make a tasty, reduced-fat spinach and Cheddar quiche.

Crustless Spinach Quiche

See how to make this quick-and-easy brunch classic.

Smoked Salmon Quiche

Fantastic brunch recipe with smoked salmon.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States