Thursday, March 8, 2012

Spinach, Red Pepper, and Goat Cheese Quiche

Spinach, Red Pepper, and Goat Cheese Quiche
(serves 8)

For the pastry:
1¾ cup all-purpose flour
Pinch of salt
1 stick cold, unsalted butter, cut into small pieces
1 large egg
2 Tablespoons ice water

For the filling:
1 box frozen, chopped spinach, thawed and drained very well
1 small jar roasted red peppers (about 1 pepper), drained and chopped into ¼“ dice
1½ cups half & half
2 large eggs
2 large egg yolks
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
½ pound (8 oz.) goat cheese log, cut into ¼-inch rounds
⅛ teaspoon freshly grated nutmeg

For the pastry, in a large bowl whisk the flour with the salt.  Using a pastry blender cut in the butter until the mixture resembles coarse meal.  Lightly beat the egg with the water.  Sprinkle over flour mixture.  Stir with a fork to lightly blend, then squeeze gently until a dough forms.  Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.

Preheat oven to 350°F. On a lightly floured surface, roll out pastry to a 14 inch round about ⅛ inch thick. Fit the round into a 10’ deep dish pie plate or quiche pan and trim the overhang. Refrigerate the pastry shell at least 20 minutes. Line the shell with foil and fill the pie with weights or rice. Place the pie pan on a sheet pan and bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake about 10 minutes longer or until golden brown.

For the filling, squeeze the spinach very dry and spread onto the cooled pastry shell.

In a medium bowl, whisk half & half, eggs, egg yolks, salt, pepper, and nutmeg. Arrange goat cheese rounds and red peppers on the spinach. Pour custard into the shell, making sure it seeps through the spinach, and bake quiche about 40 minutes or until just set. Cool slightly before serving.

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