Surimi, Spinach, and Roasted Red Pepper Quiche

Surimi, Spinach, and Roasted Red Pepper Quiche

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JennyJenn 7

"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."
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1 h 10 m servings 439 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 941 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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 piece...

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 t...

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 th...

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...

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 fo...

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 saute...

delicious. cut the tobacco in half for a milder palette. Had to bake for 35 minutes and sit in oven 15/20.

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 ...

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...

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