Bakehouse · French
Spinach, Feta and Red Pepper Quiche
Wilted spinach, salty feta and sweet roasted red pepper are suspended in a light, savory custard inside a crisp shortcrust shell. Good hot, warm or at room temperature, it slices neatly for brunch or a packed lunch.
Test kitchen note: Squeeze the cooked spinach hard in a clean towel; trapped water weeps into the custard and leaves a soggy base.
Method 6 steps
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Heat the oven to 350F and set the baked pastry shell on a baking sheet.
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Warm the olive oil in a large skillet, add the garlic and spinach and cook until fully wilted. Cool slightly, then squeeze out as much liquid as possible and chop.
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Scatter the spinach, dill and red pepper strips over the pastry base and tuck the feta chunks in between.
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Whisk the eggs, half-and-half, salt and pepper until smooth and pour gently over the filling.
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Bake 40 to 45 minutes, until the custard is set with only a slight wobble in the center and the top is lightly browned.
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Rest 15 minutes before cutting into wedges.
That is the whole pie. Enjoy every slice.
Pairs well with
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