This quiche is good for Sunday brunch, lunch or dinner.
Here’s a quiche recipe, made from scratch, that surprisingly takes less than 45 minutes to make.
I made this the other night when I made the Irish Soda Bread. It’s in the same issue of Gourmet Magazine from March, 1994. And I served them both together. (Note: This recipe serves just 2, so I doubled it and made two quiches to serve 4)
All-purpose flour (1/3 cup)
Unsalted butter (3 tbsp., cold)
Vegetable shortening (1 tbsp., cold)
Ice water (1 1/2 tbsp, plus more if necessary)
Red bell pepper (1/3 cup sliced)
Olive oil (1 tbsp.)
Fresh spinach leaves, washed and trimmed (2 cups packed, or about 5 ounces)
Large eggs (2)
Heavy cream or milk (1/3 cup)
Feta cheese, crumbled (1/3 cup)
What I did:
I followed the recipe here.
Find more recipes in the Food section.
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