| 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
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