Spinach And Red Pepper Quiche Recipes

QUICHE WITH RED PEPPERS AND SPINACH

Steps:

• Preheat oven to 350 degrees.
• Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
• Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
• Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
• Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
• Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

SPINACH, RED PEPPER, AND FETA QUICHE

Steps:

• Preheat oven to 425°F.
• In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.
• While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream.
• Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.

SPINACH AND RED PEPPER QUICHE

Steps:

• TO MAKE THE CRUST:.
• In a medium-sized bowl, whisk together the dry ingredients.
• Work the butter into the dry ingredients until the dough is unevenly crumbly.
• Add the egg, stirring until it's well integrated.
• Sprinkle in the water, continuing to mix until the dough is cohesive.
• Shape the dough into a disk, and refrigerate for 2 hours, or up to 3 days.
• Preheat the oven to 375°F.
• Remove the dough from the refrigerator and allow it to warm a bit.
• On a floured surface, roll the dough into a 14-inch circle, and transfer it to a quiche pan or 9-inch pie pan that's at least 1 1/4 inches deep.
• Crimp the edges.
• Prick, then blind-bake the crust for 20 minutes while you're preparing the filling.
• TO MAKE THE FILLING:.
• Whisk together the milk, eggs, thickener, herbs, salt, pepper, red pepper flakes (if using) spinach (or aspagagus), and cheeses.
• Remove the crust from the oven.
• Place the cauliflower, mushrooms and peppers in the bottom, then slowly pour the filling over them.
• Reduce the oven heat to 325°F and bake the quiche for 45 to 50 minutes, until a knife inserted 1" from the edge comes out clean.
• Remove the quiche from the oven, and cool it for 1 hour before serving.