Recipe - Spinach Red Pepper And Feta Quiche

1/3 cup Plus 3 tablespoons
allpurpose flour
3 tablespoon Cold unsalted butter
1 tablespoon Cold vegetable shortening
1 One half tablespoon Ice water plus additional if
necessary
1/3 cup Sliced red bell pepper
1 tablespoon Olive oil
2 cup Packed fresh spinach leaves;
trimmed and washed
; thoroughly (about 5
; ounces)
2 lg Eggs
1/3 cup Heavy cream or milk
1/3 cup Crumbled feta cheese

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
1/2inch tart pan with removable fluted rim or a 9inch 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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