| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | March 1994 | 1 | servings | |
INGREDIENTS
| 1/3 | c | Plus 3 tablespoons all-purpose flour |
| 3 | tb | Cold unsalted butter |
| 1 | tb | Cold vegetable shortening |
| 1 1/2 | tb | Ice water plus additional if necessary |
| 1/3 | c | Sliced red bell pepper |
| 1 | tb | Olive oil |
| 2 | c | Packed fresh spinach leaves; trimmed and washed |
| ; thoroughly (about 5 | ||
| ; ounces) | ||
| 2 | lg | Eggs |
| 1/3 | c | Heavy cream or milk |
| 1/3 | c | Crumbled feta cheese |
INSTRUCTIONS
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 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 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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