Spinach, red pepper, and feta quiche

1 servings

Ingredients

Quantity Ingredient
⅓ cup Plus 3 tablespoons all-purpose flour
3 tablespoons Cold unsalted butter
1 tablespoon Cold vegetable shortening
1½ tablespoon Ice water plus additional if necessary
⅓ cup Sliced red bell pepper
1 tablespoon Olive oil
2 cups Packed fresh spinach leaves; trimmed and washed
; thoroughly (about 5
; ounces)
2 larges Eggs
⅓ cup Heavy cream or milk
⅓ cup Crumbled feta cheese

Directions

Preheat oven to 425F.

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 7½-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 saute bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and saute, 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 350F. and bake until set, about 10 minutes.

Serves 2.

Gourmet March 1994

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