Pepperoni Spinach Quiche — A Simple Dinner for a Quiet Halloween Night

Halloween Friday. Josie with friends. Amber home for the weekend.

Drove Tuesday.

Gayle a little tired all week.

November 3 next Monday — thirteenth anniversary of Darla. I am preparing quietly.

With Amber home and the house quieter than usual — that particular kind of quiet that comes before something heavy on the calendar — I wanted dinner to feel warm and unhurried, something that didn’t demand much of me but still felt like I’d taken care of everyone. This Pepperoni Spinach Quiche was exactly right: it goes into the oven and mostly looks after itself, leaving me free to just be present. It felt like the right thing to make when you’re preparing inside for a day that’s coming, and you want the evening to hold still for a little while.

Pepperoni Spinach Quiche

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 6

Ingredients

• 1 unbaked 9-inch pie crust
• 1 cup sliced pepperoni, roughly chopped
• 1 cup fresh baby spinach, coarsely chopped
• 1 1/2 cups shredded mozzarella cheese
• 4 large eggs
• 1 1/2 cups whole milk or half-and-half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat. Heat your oven to 375°F. Place the unbaked pie crust in a 9-inch pie dish and crimp the edges. Set aside on a rimmed baking sheet.
2. Sauté the spinach. Warm the olive oil in a small skillet over medium heat. Add the chopped spinach and cook, stirring, for 1–2 minutes until wilted. Remove from heat and let cool slightly, then press out any excess moisture with a paper towel.
3. Layer the filling. Scatter the chopped pepperoni evenly over the bottom of the crust. Top with the wilted spinach, then spread the shredded mozzarella over the top.
4. Make the custard. In a medium bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper until smooth and well combined.
5. Fill and bake. Carefully pour the egg mixture over the layered filling in the crust. Bake for 40–45 minutes, until the center is just set and the top is lightly golden. A knife inserted near the center should come out clean.
6. Rest before slicing. Let the quiche rest on the counter for at least 10 minutes before cutting. This helps it set fully and slice cleanly. Serve warm or at room temperature.

Nutrition (per serving)

Calories: 375 | Protein: 17g | Fat: 25g | Carbs: 19g | Fiber: 1g | Sodium: 690mg