QUICHE WITH RED PEPPERS AND SPINACH
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
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 that can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 11
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 & FETA QUICHE
Hands down, this is the best quiche I've ever tasted! The family that I cook for call it "KizziQuiche"... from Allrecipies.com. I've tried it using low-fat ingredients also, with great success!
Provided by Kizzikate
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
- Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
- In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
- Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.
Nutrition Facts : Calories 571.7, Fat 46.3, SaturatedFat 24.8, Cholesterol 246.9, Sodium 700.4, Carbohydrate 17.3, Fiber 2, Sugar 1.8, Protein 23.3
SPINACH AND RED PEPPER FRITTATA
Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, weekday, main course
Time 1h
Yield Six servings
Number Of Ingredients 9
Steps:
- Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
- Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH AND FETA QUICHE
Inspired by a desire to recreate a favourite quiche from a local coffee shop. I generally serve with a green salad. Serves 4.
Provided by bruc044
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
- Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
- Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.
FETA AND ROASTED BELL PEPPER QUICHE
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
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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