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Print this Recipe    Quiche 58

SPINACH, RED PEPPER, AND FETA QUICHE

1/3 cup plus 3 tablespoons all-purpose flour
3 tablespoons cold unsalted butter
1 tablespoon cold vegetable shortening
1 1/2 tablespoons ice water plus additional if necessary
1/3 cup sliced red bell pepper
1 tablespoon olive oil
2 cups fresh spinach leaves, trimmed and washed (about 5 ounces)
2 large 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 1/2-inch tart pan with removable
fluted rim or a 9-inch 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 saut bell pepper in oil
over moderately high heat, stirring, 1 minute. Add spinach and
saut, 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.

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