Feta And Roasted Bell Pepper Quiche Recipes
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.
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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- To make the crust, combine the flour, sugar, and salt in a bowl. Add the butter and blend into the flour mixture with a pastry cutter or your fingers until the butter is the size of small peas. Add the buttermilk and mix with your hands or a spoon until it comes together into a ball. Add more buttermilk a tablespoon at a time if necessary, but it's okay if it's a little on the dry side, chilling will bring it all together.
- Divide the dough in half and wrap in plastic wrap. You'll need one ball of dough for this quiche, save the rest for your next pie adventure! Refrigerate the other half for up to one week or freeze for up to several months. Chill the dough you will be using for at least 2 hours or overnight.
- On a lightly floured surface, roll the pie crust into a 11 inch circle and transfer to a greased 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork and line with a greased sheet of aluminum foil. Fill the pie crust with baking beans or pie weights. Chill in the freezer while you preheat the oven to 400°F. Once the oven is ready, bake the pie crust for 10 minutes, then remove the foil and bake for an additional 5 minutes until it just begins to brown.
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- Make the pastry. Put the flour in a bowl. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Season with salt and pepper. Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
- Roll out your pastry and use it to line a 25 cm quiche or flan dish. Bake for 15 minutes in the oven to allow the pastry to “set”. This will stop the filling making it soggy and ensure that the base is crisp.
- Next prepare the peppers. Cut them in half lengthwise. Remove the stalks and seeds. Place the pepper halves skin-side up on a grill pan covered in foil.
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