Quiche of Christmas Colours
Thinly sliced cappocola (spicy cured pork) from the deli counter adds colourful curls to the top of this spinach-and-red-pepper quiche. In a pinch, you can use chopped prosciutto instead.
Servings: 8
Ingredients:
Quiche of Christmas Colours
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 361 |
| pro | 12 g |
| total fat | 24 g |
| sat. fat | 12 g |
| carb | 25 g |
| fibre | 2 g |
| chol | 171 mg |
| sodium | 664 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 26% |
| vit A | 72% |
| vit C | 50% |
| folate | 66% |
-
1-1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 cup (50 mL) cold butter, cubed
1/4 cup (50 mL) lard or cold butter, cubed
1 egg yolk
1 tsp (5 mL) vinegar
Filling:
1 pkg (1 lb/500 g) spinach
2 tbsp (25 mL) butter
1 onion, finely chopped
1 sweet red pepper, finely chopped
1/2 tsp (2 mL) each pepper and dried thyme
1/4 tsp (1 mL) salt
4 eggs
1/2 cup (125 mL) milk
1/2 cup (125 mL) 5 or 6% cream
2 tbsp (25 mL) dijon mustard
3/4 cup (175 mL) crumbled feta cheese
8 thin slices cappocola, halved
Preparation:
In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In glass measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until pastry clumps together. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or overwrap in heavy-duty foil and freeze for up to 2 weeks. Let stand at room temperature for 15 minutes before rolling.)
On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold under rim and flute. Prick all over with fork. Refrigerate for 30 minutes.
Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.
Filling: Meanwhile, discard any coarse stems from spinach. Rinse spinach; shake off excess water. In large Dutch oven, cover and cook spinach, with just the water clinging to leaves, over medium heat until wilted, about 6 minutes. Drain in sieve; let cool. Squeeze out liquid; chop.
In large skillet, melt butter over medium heat; fry onion, red pepper, pepper, thyme and salt, stirring occasionally, until softened, about 5 minutes.
Add spinach; cook, stirring, until spinach is dry, about 4 minutes. Let cool slightly. In large bowl, whisk together eggs, milk and cream; add spinach mixture.
Brush mustard over base of pastry shell. Sprinkle with 1/4 cup (50 mL) of the feta; pour in egg mixture. Arrange 2 pieces cappocola on each of the 8 servings. Sprinkle remaining feta between cappocola.
Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, 40 to 45 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks. Reheat in 350°F/180°F oven for about 20 minutes.)
On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold under rim and flute. Prick all over with fork. Refrigerate for 30 minutes.
Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.
Filling: Meanwhile, discard any coarse stems from spinach. Rinse spinach; shake off excess water. In large Dutch oven, cover and cook spinach, with just the water clinging to leaves, over medium heat until wilted, about 6 minutes. Drain in sieve; let cool. Squeeze out liquid; chop.
In large skillet, melt butter over medium heat; fry onion, red pepper, pepper, thyme and salt, stirring occasionally, until softened, about 5 minutes.
Add spinach; cook, stirring, until spinach is dry, about 4 minutes. Let cool slightly. In large bowl, whisk together eggs, milk and cream; add spinach mixture.
Brush mustard over base of pastry shell. Sprinkle with 1/4 cup (50 mL) of the feta; pour in egg mixture. Arrange 2 pieces cappocola on each of the 8 servings. Sprinkle remaining feta between cappocola.
Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, 40 to 45 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks. Reheat in 350°F/180°F oven for about 20 minutes.)
Source
Canadian Living Magazine: December 2006
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