Feta And Roasted Bell Pepper Quiche Recipes

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QUICHE WITH RED PEPPERS AND SPINACH



Quiche With Red Peppers and Spinach image

The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 1h30m

Yield 6 generous servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 medium-size onion (yellow or spring onion), chopped
2 large garlic cloves, or 1 small bulb green garlic, peeled and minced
Salt to taste
2 large red bell peppers (about 3/4 pound), seeded and cut in thin 1-inch strips
1 teaspoon chopped fresh thyme leaves
1 generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped
Freshly ground pepper to taste
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

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.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams

SPINACH, RED PEPPER, AND FETA QUICHE



Spinach, Red Pepper, and Feta Quiche image

Spinach, Red Pepper, and Feta Quiche that can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11

1/3 cup plus 3 tablespoons all-purpose flour
3 tablespoons cold unsalted butter
1 tablespoon cold vegetable shortening
1 1/2 tablespoons ice water plus additional if necessary
N/A water
1/3 cup sliced red bell pepper
1 tablespoon olive oil
2 cups packed fresh spinach leaves, trimmed and washed thoroughly (about 5 ounces)
2 large eggs
1/3 cup heavy cream or milk
1/3 cup crumbled feta cheese

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.

FETA VEGGIE QUICHE



Feta Veggie Quiche image

This is a basic recipe that can be adapted to your tastes, or (more likely, in my case) what's getting old in the fridge. To make it easier, I use a bought pie crust, but homemade would definitely make it better!

Provided by betsdanforth

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h30m

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust
3 eggs
1 ½ cups milk
1 tablespoon all-purpose flour
½ cup chopped onion
½ cup sliced fresh mushrooms
½ cup chopped fresh spinach
½ cup broccoli florets, chopped
¼ cup crumbled Greek feta
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
  • Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 12.6 g, Cholesterol 77.6 mg, Fat 9 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 277.2 mg, Sugar 3.8 g

IMPOSSIBLY EASY ROASTED PEPPERS AND FETA CHEESE PIE



Impossibly Easy Roasted Peppers and Feta Cheese Pie image

Enjoy flavors from the Mediterranean. Feta cheese, roasted peppers and bacon bake into a great-tasting, impossibly easy pie.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 6

Number Of Ingredients 8

12 slices bacon, crisply cooked and crumbled
4 medium green onions, sliced (1/4 cup)
1/3 cup chopped roasted red bell peppers, from 7-ounce jar, drained
1/2 cup crumbled feta cheese
3/4 cup Original Bisquick™ mix
1 cup milk
1 teaspoon dried basil leaves
3 eggs

Steps:

  • Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches.
  • Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg

FETA AND ROASTED BELL PEPPER QUICHE



Feta and Roasted Bell Pepper Quiche image

Using feta and roasted bell peppers in quiche gives it a great flavor. I came up with this recipe when I did'nt have any of the cheese that I usually use in quiche. Make sure to use roasted red bell peppers for the best flavor.

Provided by Cupcake-Princess

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup finely chopped shallot
1 garlic clove, minced
olive oil
3 eggs, beaten
3/4 cup milk
1 pinch salt
1 pinch ground black pepper
1/2 cup chopped roasted bell pepper
1/2-1 cup crumbled feta cheese
9 inches unbaked pie shells

Steps:

  • Preheat oven to 375 degrees. In a small skillet saute onion and garlic in a little oil until tender, set aside to cool.
  • In a medium mixing bowl stir together eggs, milk, salt, pepper, bell pepper, cheese, and the cooked onion and garlic. Pour into pie shell. Bake until a knife inserted into the center comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 190.3, Fat 12.2, SaturatedFat 4.4, Cholesterol 90.9, Sodium 279.9, Carbohydrate 14.1, Fiber 1, Sugar 0.8, Protein 6.2

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