Saturday, March 28, 2009

Spinach Red Pepper Quiche...Brunch-tastic, Yes - I love the weekend!


Let me preface this post by saying this is a Vegetarian and NOT Vegan recipe. I have a Vegan version, and will post that soon...


This was brunch today - received well by the kids, with a few 'kid-friendly' recommendations that I will incorporate next time I make this. I served a slice of this with a Spinach and Kumkquat Salad, topped with sliced almonds. Mmmm, mmmm. Enjoy!


CRUST:
2 sticks chilled unsalted butter, cut into pieces
3 cups all purpose flour
8 ounces chilled cream cheese, cut into large pieces
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried Dill
1 teaspoon onion powder
1 teaspoon garlic powder
DIRECTIONS:
Preheat the oven to 375 degrees
In a large bowl combine flour and butter
Using a fork or pastry knife cut the butter into the flour until you have a crumbly mixture
Cut in the cream cheese and add the salt, pepper and other spices
once the butter and cream cheese are cut in, using your hands bring the dough together until it forms a ball
Set the dough on a flat surface dusted with flour
Use a floured rolling pin to roll the dough out to 1/4-inch thickness
Measure the diameter of the tart tin, cut the dough around the tin 1 1/2 inches larger in diameter than the actual size of the tin
Lay the dough round on top of the tart tin, making sure the dough hangs evenly over each bowl
Press the dough down into the tin, making sure to use the over hang - press the over hanging dough into the sides
Trim whatever dough remains
Using a fork prick holes throughout the dough in order to prevent rising while baking
Place the pastry and tin in the freezer for 5 minutes or until firm (this will prevent shrinkage while baking)
Bake the pies for 10 to 15 minutes, until golden brown
Set on a cooling rack and allow the pastry to cool for about 10 minutes
FILLING:
5 eggs
3 Tablespoons all-purpose flour
1/2 cup sour cream (with 1 teaspoon flour mixed into it)
1 cup whole milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 cup shredded zucchini
1 cup chopped portabella mushrooms
2 green onions, sliced
1/2 cup chopped roasted red pepper
1/4 cup chopped spinach
1/2 cup shredded cheese (I used shredded Parmesan)
DIRECTIONS:
Preheat oven to 375 degrees
Place one egg and flour in a bowl and mix until well blended
Add remaining 4 eggs, one at a time until everything is thoroughly combined
Add the sour cream/flour mixture to the egg mixture
Whisk until smooth and the two mixtures are combined
Add the milk
Whisk until smooth and combined
Whisk in the Salt, Pepper and other spices
Place the zucchini, mushrooms, red pepper, green onions, spinach and cheese into the fully baked tart shell
Pour the egg mixture over the veggies into the tart shell
Place the tart in the oven and bake at 375 degrees for 20 minutes
Raise temperature to 425 and bake until the filling has set in the middle, about another 20 minutes
The center of the quiche should feel slightly firm
Let the quiche cool for at least 20 minutes to allow the custard to set
You can serve this warm or at room temperature, tastes better the next day
(Chilled and paired with a fruit salad makes an awesome breakfast!)
Serves 6 - 8




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