Spinach, Red Pepper (or Carrots) and Feta Quiche

Lisa Says: my adapted recipe. This looks very French and like a lot of drama, but it’s not.

1/3 cup plus 3 Tablespoons gluten free flour (millet, brown rice, go for it !)
3 Tablespoons cold unsalted organic butter
1 Tablespoon olive or coconut oil
1 ½ Tablespoons ice water plus additional if necessary

1 cup chopped onion
Several cloves chopped garlic
½ cup sliced red pepper OR carrots from the garden
1 Tablespoon olive oil or coconut oil
2 cups packed fresh spinach leaves, trimmed and washed
2 large organic, free range eggs
1/3 cup organic milk
½ cup feta cheese (or more)
Fresh thyme from the garden

PREHEAT oven to 425

In a bowl with a pastry blender blend together flour, butter, and oil and 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 ½ inch up side of a 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, sauté onion in the oil till soft, then garlic for about a minute. Add red pepper (or carrots) and sauté. Add spinach and sauté, stirring, until just wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with sea (or kosher) salt and fresh cracked pepper. In a small bowl, whisk together eggs and milk.

Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour egg/milk mixture over spinach and bake in middle of oven for 15 minutes. Reduce temp to 350 degrees and bake until set, about 10 minutes.

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