Spinach roasted red pepper and goat cheese quiche

Spinach roasted red pepper and goat cheese quiche

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CHEF DANNY WINTER'S Spinach Roasted red pepper and goat cheese quiche

Ingredients. . .
one frozen pie shell (9" is best)
7 oz of fresh spinach
4 oz of roasted red peppers
2 oz  of diced fresh purple onions
2 oz of goat cheese (softened)
9 eggs, 7 whole and 2 egg whites
3 oz of shredded cheese (Swiss, provolone or mozzarella work great)
Seasoning, garlic salt, nutmeg, herbes de provence, white pepper, and Tony Chachere's

Take one frozen pie shell (for convenience)
fill it with the fresh spinach packed and layered
Evenly spread the onions on top of the spinach
evenly spread the peppers on top of the onions and spinach
Season with above seasonings
mix goat cheese, egg whites and whole eggs in blender and blend slow until mixed together
Slowly pour the mixture over the entire pie, stopping frequently to allow mixture fill the spaces.
Fill to edge of crust where the crimping starts.
Sprinkle the shredded cheese on top of entire pie.  
Bake in a preheated oven at 350 for 35-40 minutes until a toothpick inserted comes out clean
Let rest for about 15 mins and cut to serve.

If not eaten immediately it can be wrapped and saved in the refrigerator for at least 3 days.  
To reheat, wrap in foil and reheat in 300 degree oven until it reaches 165 degrees

GDA Cooking - June 11, 2013

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