Recipe 3: Spinach, Red Pepper, and Feta Quiche

Well, just three weeks in and I'm already breaking my resolution. It turns out that I'm just not a recipe following person. Either I lack all the ingredients, have extra veggies to throw in, or I want to add "just a dash" of a favorite spice (I'm looking at you, chipotle chili in all forms) but I really just can't stick to it. So I'll amend my resolution to "trying new dishes based off new recipes". This was a good one.

I love quiche and this one was DELISH! In the summer, it's perfect with a salad for dinner but in the winter, it's still pretty good. I based my quiche off this epicurious recipe but am re-writing my version below. Minor changes, partially to account for the size of my new (larger) quiche pan and my store-bought crust.

Ingredients

• 1 pre-made quiche crust (savory)
  
• 1 large red bell pepper
• 1 tablespoon olive oil
• 2 cups packed fresh spinach leaves, trimmed and washed thoroughly (about 5 ounces)
• 3 large eggs
• 1/2 cup heavy cream or milk
• 1/3 cup crumbled feta cheese

Preparation

Preheat oven to 425°F.

Roast your red pepper in a broiler or under an open flame until skin blackens slightly and blisters appear. Put pepper in a paper bag until in cools, then peel off the skin and chop into pieces.

Heat olive oil in large pan. Add spinach and sauté until wilted, added pepper.

Whisk eggs and cream together, add part of the chopped feta to this mixture.

When you've laid the shell in your quiche pan, add your spinach, red pepper, and feta inside. Spread it out evenly over the shell and pour in the egg/cream mixture.

Bake for 15 minutes, reduce temperature to 350°F. and bake until set, about 10 minutes. Use a toothpick or knife to check and see if it's set in the center (especially if you have a deep set pan).