|Spinach and Red Pepper Quiche|
I prefer to use frozen crusts because I'm not a masochist. I have made the crusts in the past and for pies, I do prefer to make them. But for a mid week dinner, why torture myself. The place my food processor used to occupy on my counter is currently taken up by a baby bottle rack. So there.
I buy the deep dish kind because I like to have more filling to crust and as well, I was always making generous fillings and I'd regularly have overflow situations in the oven.
Red Pepper and Spinach Quiche
1 Deep Dish Pie Crust
1 small-medium Bell Pepper, diced (approx 1-1.5 cups)
1 small Red or Yellow Onion, diced (approx 1 cup)
1 clove Garlic
1 pkg Chopped Frozen Spinach (400g), defrosted
1 t dried Thyme
1 t dried Herbes de Provence
1 t dried Oregano
1 T Flour
Salt and Pepper
2 c Swiss Cheese, shredded (approx 200g) or Feta but I had Swiss
4 large Eggs
1/2 cup Heavy Cream (oh yeah!) + 2 T
1 T Flour
1/2 t Salt
My instructions are in order of how I proceed to save sitting oven time and optimism execution. :D
Take out Spinach from freezer and place package on a plate on counter for several hours or on in the freezer the night before.
Take out the crust as you begin for the bake, and leave on counter.
Shred the Cheese.
Preheat oven to 375 F.
Sauté the Onions and Bell Pepper with the Herbs for 10 minutes until slightly caramelized. Add the Garlic for the last minute. Spread thin around pan too cool.
Drain spinach in a sieve or cheese cloth and wring out. Set aside.
Sprinkle 1 T of flour over the cooling Vegetables in the pan and toss until thinly coated.
In a large measuring cup, at least a 2 cupper, for easy pouring, crack the 4 eggs. Add the Cream and Salt. Beat until you've denatured the Egg whites. i.e. when you lift the whisk out of the cup, the Eggs are loose and less gloopy. Add the flour and Whisk to combine. Yes, you don't need it and most don't need it. But I added it to a Quiche over a decade ago and never had a loose omletey centre to my Quiches since. Helps it set.
Adjust the stove to 350. Cut strips of foil about a inch wide. Cover the edge of the crust with the strips by crimping over the edge of the shell. You don't have to do this but I don't like to burn the crust or make to brittle. The Quiche is in the oven for a long time so it turns out nice and golden this way.
Spread a layer of Cheese on the bottom of the Crust. Spread out the Bell Pepper and Onion mixture. Sprinkle a thin layer of Cheese. Spread the Spinach over top. Press down. Cover with the rest of the cheese.
Move the Crust, still on the sheet pan, over to the oven. Pour the Egg/Cream mixture over top and jiggle to make sure it gets in all the crevices.
Bake in the middle for 45 minutes.
Let cool for 10 minutes or longer.