Chris' Recipes

Bon Appetite!

Roasted Red Pepper, Spinach & Smoked Gruyere Quiche

Written By: Chris - Feb• 26•13

Last weekend some of the fund raising committee for Alexandra House were getting together to assemble baskets for the silent auction at the 10th Annual Hope Gala.  One of the gals was hosting and offered to make a salad for lunch.  I had recently picked up a new shallow tart pan so I volunteered to bring quiche to share.  (the pan is about 1 inch high and I’ve found that if I use a regular pie pan when making quiche, it sometimes gets filled too high making it difficult to cook through without drying out the edges.)

IMG_6849

I really love Quiche!  You can add just about anything you want to your basic recipe and I think it pairs well along side of salads when served as a brunch.  When adding vegetables to your recipe, you may need to tenderize them slightly by blanching or pre-cooking like I did in this dish.  If using fresh tomatoes, they should be seeded otherwise they add too much liquid and it could end up runny.   It is a dish that is relatively easy to make because you can prepare it with regular store bought pie crust.

When creating your recipe, you may choose to use Crème Fraiche, (which can be found in almost every grocery store these days) heavy cream, half and half, or even whole milk.  I have found that if I make my quiche with low fat milk, it has turned out rubbery and even watery.  I used half & half and believe in this case it’s better to use a full fat product and eat a little less of something really tasty if you are concerned about calories.

Ingredients:

1 Pie Crust
8 oz. Smoked Gruyere Cheese, shredded
4 oz. Goat Cheese, crumbled
3 Cups Spinach, chopped
1 Head Roasted Garlic
1 Onion, medium chopped
1 Tablespoon Oil
1 Tablespoon Butter
3 Eggs
2 Egg Beaters
2 Tablespoons Fresh Thyme, chopped
2 Tablespoons Mayonnaise
1 Cup Half & Half
Roasted Red Pepper, peeled & chopped
Salt & Pepper to taste

IMG_6826 IMG_6823

Preheat oven to 400.  Prepare your ingredients by shredding cheese and saute your chopped onions in the butter and oil until caramelized.  Meanwhile, roast your red pepper on the stove top over open flame, or in the oven.

IMG_6827

I use pastry dough that comes store bought in a round shape.  Just unroll it and fit it to the pan.  Press it into the pan and within the edges firmly.  Cut off the excess dough, if necessary giving your crust a nice finish.  After watching many Food Network programs, I now “Blind bake” (Pre-bake) the crust before adding the other ingredients, which keeps it crisp.

IMG_6818 IMG_6819

IMG_6821 IMG_6834

To blind bake, prick the crust all over with the tines of a fork, (I actually forgot to prick this time and it worked fine!) then place foil and beans or rice and bake for the time instructed on the package; roughly 10 minutes.  After baking the crust, allow it to cool for about five to ten minutes before adding the quiche ingredients.

Beat eggs by hand.  Smear the roasted garlic with salt until smooth and blend it into the eggs with the half & half and mayonnaise.  Season wet mix with additional salt if desired and fresh ground black pepper.
IMG_6833 IMG_6831
Clean pepper removing skin, stem and seeds and chop.   Then combine remaining ingredients and mix some of the egg mixture, gently turning to coat and distribute evenly.
 IMG_6838 IMG_6839
Pour into the moistened ingredients into a pre-cooked pie crust.  Spread it evenly and pour over the remaining egg mixture but don’t over fill.
IMG_6843 IMG_6844
Bake for 10 minutes, then reduce the heat to 300 for an additional 45 minutes until it is golden brown on top!
IMG_6846
It can be served warm, but many quiches taste fine at room temperature which is a good option if you are bringing somewhere else.  Quiche slices more cleanly if you allow it to cool some to firm up.  Quiche freezes well, but be sure to thaw and then warm in the oven before serving as using the microwave can make it rubbery!
This was rich and delicious with the touch of smokiness, sweetness from the onions and peppers and a punch of tart from the goat cheese!
Enjoy!
Cheers!
~Chris

Comments

comments

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?