Pepperoni Spinach Quiche
Ingredients
For the crust
- 11/2 cups flour we typically use white whole wheat flour
- 6-8 Tbs butter
- 8-10 Tbs ice water with some lemon juice
For the filling
- 1 Red pepper chopped
- 1 Tbs Olive oil
- 1 Clove garlic minced
- 5 Eggs lightly beaten
- 1/2 Cup Shredded mozzarella cheese
- 1 Package Frozen chopped spinach thawed and squeezed dry
- 1/2 Cup Pepperoni slices cut in half
- 1/4 Cup half-and-half cream
- 2 Tbs Parmesan cheese
- 1 Tbs Fresh parsley minced
- 1 Tbs Fresh basil minced or 1 tsp dried basil
- A grind or two of black pepper
Instructions
- Preheat the oven to 375˚.
For the Pie crust
- Cut the butter into the flour
- Add the ice water--add about 6Tbs at first and then mix and add more as needed to form a nice dough.
- Roll out the crust on a floured surface
- Place into a quiche pan
For the filling
- In a skillet, sauté the red pepper in oil until tender.
- Add garlic; cook 1 minute longer.
- In a small bowl, combine the remaining ingredients
- Stir in red pepper mixture.
- Pour into crust.
- Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before cutting.