Spinach Red Bell Pepper Quiche
Source of Recipe
Marla
List of Ingredients
Spinach Red Bell Pepper Quiche
1 sheet of puff pastry / or two pie crusts
1/3 cup of flour
1/4 tbls. of cayenne pepper
3 1/4 cups of half & half cream
12 eggs
1 tsp. of garlic powder
1 cup of cheddar cheese
1 cup of mozzarella cheese
2 boxes of frozen spinach completely drained (best way to drain is to squeeze out moisture)
1 tbls of vegetable oil
12 large mushrooms sliced
1 red bell pepper julienne
2 minced garlic cloves
12 slices of tomatoes
Recipe
Mix all dry ingredients
Add 1 1/4 cup of half & half cream
Whisk together well
Set aside
Wisk up the remainder of half & half with the dozen eggs
Set aside
Preheat oven to 450 degrees
Saute mushrooms and red bell pepper for 10 minutes in tbls of vegetable oil.
Add minced garlic cloves and spinach to mushrooms and red bell pepper after first 5 minutes of sautee'ing.
Put sautéed vegetables into large mixing bowl and allow to cool down to room temperature.
Roll out dough on floured surface big enough to line a greased and floured pan.
Use an approx. 9x11x2 inches deep glass/Pyrex pan.
Pour egg mixture and seasoned flour mixture into mixing bowl along with sauteed vegetable mix.
Mix together by folding.
Fold in 2 cups of cheese.
Pour into dough lined dish.
Slide into oven carefully on bottom rack.
Bake at 450 degrees for 15 minutes.
Reduce oven temperature to 310 degrees.
Placed sliced tomatoes on top of pan of Quiche.
Bake time at 310 degrees for another 45 minutes.
Check to see if ready by sliding a fork into center of Quiche.
Quiche is ready when center is slightly firm.
Pull out and let stand for 20 minutes before slicing. Serves 12.
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