Confession: I eat quiche for the crust. Sure, the fluffy egg filling with roasted red peppers, spinach and feta is good but it doesn’t compare to the buttery goodness of piecrust. During the holidays, my Mom always makes an apple pie as her contribution to the meal. One year, she put it in the fridge and woke up the next morning to find the entire crust nibbled off. It was the work of my Dad and I. What can I say? Buttery dough is our weakness. To save time, this Roasted Pepper, Spinach and Feta Quiche is prepared with pre-made piecrust. However, if you are feeling like Martha Stewart, go ahead and make your own. Either way, this quiche is a stand out recipe and is perfect for any meal of the day. Enjoy!
- 1 9 inch pie crust
- 1 tablespoon of olive oil
- 1 half of an onion, diced
- 2 cups spinach
- 1 large red bell pepper
- 4 ounces of feta cheese, crumbled
- 3 eggs
- ½ cup heavy whipping cream
- A pinch of salt and pepper
- Line a 9 inch pie dish with pie dough and bake at the recommended time according to the directions on the box. When done, reduce the oven to 375 degrees F.
- To roast the peppers, you can do it over a gas stove like did or in a 400 degree oven on a foil lined sheet pan for 45 minutes. When cool enough, peel off the charred skin with your hands. Cut in half, remove the seeds and thinly slice.
- In a saucepan, heat olive oil over medium heat. Add the onion and saute until translucent. Throw in the spinach and toss until wilted. Spread the spinach, roasted peppers and feta cheese on to the bottom of the pre-pared pie crust.
- In a small bowl, whisk together the three eggs, whipping cream, salt and pepper. Pour into the filled crust. Bake for 30 to 35 minutes until the quiche is set and light golden brown on top.
Adapted from here