Quiche of Christmas Colours

By The Canadian Living Test Kitchen

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Quiche of Christmas Colours
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	361361 cal
pro	12 g12g pro
total fat	24 g24g total fat
sat. fat	12 g12g sat. fat
carb	25 g25g carb
fibre	2 g2g fibre
chol	171 mg171mg chol
sodium	664 mg664mg sodium
% RDI:	-
calcium	1919 calcium
iron	2626 iron
vit A	7272 vit A
vit C	5050 vit C
folate	6666 folate

More great recipes from this menu:

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.

Ingredients

1-1/2 cup all-purpose flour 1-1/2 1-1/2cup cupall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 cup cold butter , cubed1/4 1/4cup cupcold butter, cubed
1/4 cup lard or cold butter , cubed1/4 1/4cup cuplard or cold butter, cubed
1 egg yolk 1 1egg yolkegg yolks
1 tsp vinegar 1 1tsp tspvinegar
Filling:
1 pkg (1 lb/500 g) spinach 1 1pkg pkg(1 lb/500 g) spinach
2 tbsp butter 2 2tbsp tbspbutter
1 onion , finely chopped1 1oniononions, finely chopped
1 sweet red pepper , finely chopped1 1sweet red peppersweet red peppers, finely chopped
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 dried thyme 1/2 1/2dried thyme
1/4 tsp salt 1/4 1/4tsp tspsalt
4 eggs 4 4eggeggs
1/2 cup milk 1/2 1/2cup cupmilk
1/2 cup 5 or 6% cream 1/2 1/2cup cup5 or 6% cream
2 tbsp Dijon mustard 2 2tbsp tbspDijon mustard
3/4 cup crumbled feta cheese 3/4 3/4cup cupcrumbled feta cheese
8 thin slices cappocola , halved8 8thin slices thin slicescappocola, 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.)

Source : Canadian Living Magazine: December 2006