Three-Cheese Spinach and Bell Pepper Quiche/Pie |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This pie can be baked using a 9 or 10-inch deep-dish pie crust in place of the puff pastry crust but it will not be as flakey! Make certain to cook the spinach in boiling water for about 8 minutes before using in this recipe, it will remove any bitterness to the spinach. Ingredients:
1 sheet frozen puff pastry, thawed |
1 (10 ounce) package frozen spinach (cooked and hand-squeezed very dry) |
1 cup whipping cream, unwhipped |
cayenne pepper (to taste) (optional) |
1/2 teaspoon seasoning salt, to taste or 1/2 teaspoon white salt |
1/2 teaspoon black pepper, to taste |
3 large eggs, slightly beaten |
1 1/2 cups mozzarella cheese, shredded |
1/2 cup old cheddar cheese, shredded |
1 small onion, finely chopped (about 1/2 cup) |
1 (7 ounce) jar roasted red peppers (drained and chopped) |
1/2 cup crumbled feta cheese |
Directions:
1. Unfold pastry sheet onto a lightly floured surface.
2. Roll into a 13-inch square.
3. Place in a lightly greased 9-inch deep-dish pie plate; fold edges under then crimp.
4. Prick the pastry with a fork.
5. Place in the freezer for at least 15 minutes to make the pastry firmer.
6. Bake in a 400°F oven for 12 minutes.
7. Let cool on a wire rack.
8. Reduce the oven temperature to 350°F.
9. Cook the spinach in boiling water for about 8 minutes; drain, cool then squeeze out any excess moisture with hands.
10. In a bowl combine the spinach, whipping cream, eggs, salt, pepper and cayenne; mix well to combine.
11. Sprinkle the mozzarella cheese, cheddar cheese and chopped onion into the bottom of the pastry shell, then top with the spinach mixture.
12. Sprinkle the feta cheese on top of the spinach mixture.
13. Bake uncovered in a 350°F oven for about 50-55 minutes or until set.
14. Let stand for about 30 or more minutes before slicing (don't attempt to slice before the 30 minutes or it will run all over!).
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