Entrée Pies: Quiche 58 by Recipe Cottage

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	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.