Surimi, Spinach, And Roasted Red Pepper Quiche
This chef-curated Surimi, Spinach, And Roasted Red Pepper Quiche offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 30g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 508 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Surimi, Spinach, And Roasted Red Pepper Quiche offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Surimi, Spinach, And Roasted Red Pepper Quiche to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Surimi, Spinach, And Roasted Red Pepper Quiche, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 (9 inch) pastry for a 9 inch single
- crust pie
- 4 eggs
- 2/3 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon hot pepper sauce
- 8 ounces surimi (imitation
- crabmeat), cut into bite-sized
- pieces
- 7 green onions, chopped
- 3 tablespoons roasted red
- peppers, drained and chopped
- 1/2 (10 ounce) package frozen
- chopped spinach, thawed and
- drained
- 1 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Preheat oven to 350 degrees F (175 degrees C)Step 2: Technique & Execution
Press the pie crust into a 9 inch glass pie plate, and press fingers along the upper edge to decorateStep 3: Technique & Execution
Bake in preheated oven until the crust is very lightly browned, about 12 minutesStep 4: Technique & Execution
Meanwhile, whisk together the eggs, cream, garlic powder, pepper, salt, and hot pepper sauce in a bowl until well blendedStep 5: Technique & Execution
Fold in the surimi, green onions, roasted peppers, spinach, Cheddar cheese, and Parmesan cheeseStep 6: Technique & Execution
Pour into the pie crustChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 508 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 30g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 16g | Complex, slow-digesting dietary fiber |
| Fat | 12g | Wholesome dietary lipids for micronutrient absorption |
Surimi, Spinach, And Roasted Red Pepper Quiche
This chef-curated Surimi, Spinach, And Roasted Red Pepper Quiche offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Preheat oven to 350 degrees F (175 degrees C)
Technique & Execution: Press the pie crust into a 9 inch glass pie plate, and press fingers along the upper edge to decorate
Technique & Execution: Bake in preheated oven until the crust is very lightly browned, about 12 minutes
Technique & Execution: Meanwhile, whisk together the eggs, cream, garlic powder, pepper, salt, and hot pepper sauce in a bowl until well blended
Technique & Execution: Fold in the surimi, green onions, roasted peppers, spinach, Cheddar cheese, and Parmesan cheese
Technique & Execution: Pour into the pie crust
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 2 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like spinach/eggs become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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