Red Pepper, Spinach and Feta Quiche


My family celebrated Christmas on Sunday at my parent's house.  We slept in, opened gifts (my little brother, the Mac Genius, gave me an iPod Touch!), served dinner for 13 people and ended the night with drinks and the company of a few old friends who stopped by. 

I only made one dish for Christmas dinner this year: A red pepper, spinach and feta quiche.  This is one of my favorite standby recipes.  It makes a quick and beautiful dinner or a lovely addition to a larger feast that vegetarians can enjoy as a main dish.  And, it couldn't be simpler to prepare.

Red Pepper, Spinach and Feta Quiche
Adapted from Gourmet Magazine


1 deep dish pie crust
1 Tbl olive oil
2 C packed fresh spinach, washed and trimmed
1/3 C sliced red bell pepper
3 eggs
1/2 C heavy cream
6 oz feta cheese, crumbled
salt and pepper


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 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 20 minutes, until set.  Watch carefully so that crust does not burn.

Serve warm or cool.