Grocery Girl Quiche: Slightly Spicy, Spinach and Red Pepper
I could have very easily called these quiches: Recently when I visited my Dad, he really wanted quiche and this is what we had on-hand, quiches. But that didn’t appeal to the practical side of my nature. So, alternatively, the above name is not only shorter, but it also references the quiches’ light, yet still savory quality. Consider making these quiches for Mother’s Day served along with the accompaniments of your choice; think veggie or regular sausage links, fresh fruit, bacon etc.Grocery Girl Quiche: Spinach and Red Pepper (Makes 2 Quiches)2013-04-30 18:06:50Serves 8Light and yet, still savory quiches.Cook Time40 minTotal Time1 hr 20 minCook Time40 minTotal Time1 hr 20 minIngredients
- 2 pie pans!
- 2 refrigerated pie crusts (*Don't forget to take them out of the box and thaw them in the fridge for a couple of hours first if they've been in the freezer. They'll also need 20 mins. or so just sitting on the counter in their plastic "sleeves" to come to temperature - that way they'll unroll well for you. You can prepare the spinach and egg mixture while the pie crusts are sitting on the counter.)
- 1/4 cup butter, margarine, Smart Balance or the like
- 1 box frozen chopped spinach, thawed and drained well. (*I squeeze mine over a colander placed over the kitchen sink.)
- 1/2 red bell pepper, diced
- 3 cloves of garlic, minced or grated
- 1 small onion, diced (I probably would not use red onion in this quiche due to it's strong flavor.)
- 8 large eggs
- 2 cups milk (skim is fine)
- 2 8oz. packages of Mexican blend shredded cheese or alternatively a 1 lb. bag.
- 2 tsp. cumin
- salt and pepper
- Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees Fahrenheit.
- In a medium size skillet, melt the butter or the like over medium heat. Saute the onion, pepper, and garlic in the butter for about 5 mins, stirring occasionally. Stir in the spinach and Mexican cheese. Remove the skillet with the spinach mixture in it from the heat and set aside.
- Unwrap and carefully unroll the pie crusts. Fold each in half and place the fold of each along the center of the bottom of each pie pan. Unfold each pie crust so it sits evenly in it's pan pan. Gently "tamp" down the crusts into the pans if need be.
- Distribute the spinach and cheese mixture evenly between the two pie crusts. Now, mix the 8 eggs and milk together. Add the cumin and about 1/2 tsp. each of salt and pepper to the egg mixture. Beat the egg mixture to blend those ingredients. Evenly distribute the egg mixture between the pie crusts. You may want to carefully use a fork to "level" the spinach mixture throughout the egg mixture once it's in the pie crusts, just don't drag the fork along the bottom of the pie crust.
- Now your ready to place the quiches in the oven. Bake the quiches for about 20 mins. then carefully remove them from the oven and crimp aluminum foil around the edges of the pie crusts so that it doesn't burn. (Honestly this is my least favorite part about making quiche - but it's worth the effort. Be careful to not burn yourself!) Put the quiches back in the oven and continue to bake them for 20 more mins. or until the center of each quiche is set. ("set" = solid looking) Allow the quiches to cool for at least 10 mins. before you slice into them
- Sometimes Mexican cheese has spices added to it already. If this is apparent to you when making your quiches, still add the cumin and pepper to the egg mixture, but skip the salt. Otherwise, your quiches will be too salty.
- Also, consider reserving a quarter of the cheese and melting it on top of the quiches after they've baked for 20 mins. initially.