Spinach, Red Pepper, And Feta Quiche (dairy)
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Ingredients 1/3 cup plus 3 tablespoons all-purpose flour 3 tablespoons cold unsalted butter 1 tablespoon cold vegetable shortening 1 1/2 tablespoons ice water plus additional if necessary 1/3 cup sliced red bell pepper 1 tablespoon olive oil 2 cups packed fresh spinach leaves, trimmed and washed thoroughly (about 5 ounces) 2 large eggs 1/3 cup heavy cream or milk 1/3 cup crumbled feta cheese

Instructions

Preheat oven to 425. In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a 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 one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch 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 bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream.

Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350. and bake until set, about 10 minutes. 

Special InstructionsFRESH SPINACH:

DESCRIPTION: The smooth dark green leaves of these vegetables are known for their slightly bitter taste and high nutritional value.

Please note Only flat leaf spinach is recommended because its flat surface lends itself to efficient washing. Curly leaf spinach is difficult to clean and check. It is therefore not recommended.

INFESTATION: Spinach and arugula tend to be highly infested throughout the year. Light green thrips are often found in the small curls of the leaves. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm.

INSPECTION:

1. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)

2. Separate spinach leaves and agitate in the soapy solution.

3. Using a heavy stream of water or a power hose, remove all foreign matter and soap from the leaf surface. Alternatively, a vegetable brush may be used on both sides of the leaf.

4. Several leaves should be checked over a light box or under strong overhead light to verify that the washing procedure has been effective. Both sides of the leaf must be checked.

5. If it is practical, it is best to check each leaf.

Serving Size

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .