Red Pepper, Spinach & Feta Quiche
I have a large extended family and holidays have always meant traveling to parts of Chicago or Wisconsin. The one exception was always Easter. My family would host a small gathering, typically just my mother's side of the family, and I have fond memories full of sunshine and good food.
This year will be different. A beloved aunt passed away last summer. All of the Schwab cousins have moved away. My brother recently moved to Seattle. And I need to be on my way back to school by early Sunday morning. We've decided it doesn't make sense to plan a party this year. I'm in agreement, but there is still something sad about a tradition ending. Perhaps next year...
That said, there is a lot to look forward to this weekend. I am attending the eChicago Conference for the second time. Last year I had been accepted to my LIS school, but I was keeping it a secret from co-workers. It will feel good to be able to more fully engage in the library & information science side of the conference this year.
My mother has her first official Chicago Architecture Foundation tours scheduled for next week. On Saturday we are going to meet for her last trial run. It's pretty awesome to get preview tours all the time now. She is a smart lady. I don't think I would be able to remember all the details she shares on her two-hour tour.
For those of you celebrating Easter this weekend, or those of you simply looking for a weekend brunch dish, this is my favorite quiche recipe. It is simple, but full of flavor.The bright colors makes me think of sunny spring days, even though we haven't had too many of those yet this year.
Red Pepper, Spinach and Feta Quiche
Adapted from Gourmet Magazine
Ingredients
1 pie crust
1 Tbl olive oil
2 C packed fresh spinach, washed and trimmed
1/3 C sliced red bell pepper
1/2 tsp fresh thyme
3 eggs
1/2 C heavy cream
6 oz feta cheese, crumbled
salt and pepper
Fresh chives for garnish - optional
Method
Preheat oven to 425F, place a baking sheet on the middle rack.
Place prepared pie crust in a deep dish pie pan.
Over medium heat, sauté bell pepper in oil for one minute. Add spinach and sauté until wilted. Season pepper and spinach mixture with salt and pepper.
In a medium bowl, whisk the eggs, thyme, and cream together.
Arrange feta over bottom of pie shell, place pepper and spinach mixture on top. Pour egg and cream mixture over the other ingredients.
Bake on the baking sheet for 15 min.
Reduce heat to 350F and bake another 30 minutes, until set and the center is slightly puffed up. Watch carefully so that crust does not burn.*
Serve warm or cool. Garnish with chives if desired.
*I find that baking times for this dish tend to vary quite a bit depending on the oven. If you are trying to time this dish for serving, I'd recommend leaving an hour for baking. Watch the crust and cover the edges with tin foil if you are worried it might burn.