09 August 2010

spinach, red pepper, and tomato quiche

I made my first quiche completely from scratch today and I am quite proud of myself. When I look back at myself over 5 years ago and compare that to now, I am amazed by how my confidence and skill in the kitchen has grown. Just to give you an accurate picture, when I married Chef Jeff, I couldn't cook. I had a couple things that I liked to bake, but the thought of cooking an entire meal by myself was very intimidating. Slowly over the years, my sweet husband has taught me to be brave in the kitchen. He seems to know everything and can make anything. He has given me knowledge, confidence, and a delight in cooking. I would never have imagined that I would make a quiche all by myself. So to those of you that think this recipe sounds intimidating, try it. It's a lot easier than I thought and you will be so proud of yourself.

Never Fail Pie Crust

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/3 cup ice water
  • 1 cup Crisco
  1. Mix flour and salt in bowl
  2. Remove 1/3 cup flour mix and stir into 1/3 cup ice water in a separate bowl
  3. Refrigerate
  4. Mix Crisco into flour and blend well with a fork
  5. Add the flour/water paste from the refrigerator to the Crisco/flour mixture
  6. Do not touch the dough with your hands until NOW!
  7. Quickly form dough into 2 balls
  8. Roll out evenly on a floured surface
  9. Place in pan
  10. Press fork along the edges if desired
  11. (Makes 2 pie crusts)

Spinach, Red Pepper, and Tomato Quiche

  • 10 oz fresh spinach
  • 1 tablespoon olive oil
  • 2 cups milk
  • 8 eggs
  • 2 red peppers, diced
  • 2 onions, diced
  • 8-10 cherry tomatoes, diced
  • 2 cups white sharp cheddar cheese, shredded
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • black pepper
  • 1/2 cup white sharp cheddar cheese, shredded
  • crushed red pepper flakes, optional
  1. On low heat, gently cook the fresh spinach in the olive oil
  2. Set aside
  3. In a large bowl, mix eggs and milk
  4. Add spinach, red peppers, onion, tomatoes, cheese, salt, pepper, paprika, crushed red pepper flakes
  5. Pour mixture into uncooked crusts
  6. Sprinkle remaining cheese on top
  7. Place on cookie sheets and bake at 400 degrees for 40-50 minutes

1 comment:

  1. You pie crust recipe look so easy! The ones I always find require a food processor and mine is still packed away in storage! Can't wait to try it!


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