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| Home > Recipes > Entrees and Side Dishes > Chevre, Spinach and Roasted Pepper Quiche |
| Entrees and Side Dishes |
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| Chevre, Spinach and Roasted Pepper Quiche |
Structure:
Crust for 10-inch quiche pan. Filling: 2 sweet red bell peppers, roasted (see instructions below) 1 cup packed fresh spinach (7 oz.) 2 Tbsp. olive oil 1 package (7 oz) Tnuva Goat Cheese (chevre) 1 cup whipping cream 2 eggs 2 garlic cloves, finely chopped or crushed Salt and coarsly ground black pepper
Preparations:
Crust: Mix flour, butter, egg and salt in food processor with plastic blade, to form coarse crumbs. Add 2 Tbsp. of water and mix until the dough forms a ball around the blade. Add the remaining Tbsp. of water if mixture is still crumby. Roll out the dough on a lightly floured surface to form a 12 inch diameter circle. Place into the quiche pan, covering the bottom and side. Poke holes in the bottom and sides with a fork, and place in freezer for 1 hour. Peppers: Preheat oven to 400ºF. Place peppers on parchment paper lined baking sheet and roast 30 min or until soft, turning once after 15 minutes. Transfer to a paper or plastic bag, close tightly and let stand 15-20 minutes. Peel peppers and remove seeds and ribs. Cut into 3\4-inch. slices. Lower heat to 350ºF, remove crust from freezer and bake 15 minutes or until lightly golden. Place on a rack and let stand while preparing the filling. Filling: Heat olive oil in a non-stick frying pan over medium heat. Add spinach, cover and bring to a boil. Lower heat and simmer 5 min. Drain well, cool, and squeeze out excess liquid. Chop spinach coarsely and combine with remaining filling ingredients, mixing well. Season with salt and pepper to taste. - Pour the filling evenly over the partially baked crust and bake st 350ºF for 30-35 minutes or until golden. May be served warm or cold. Let stand 15-20 minutes before serving or bring to room temperature, cover and chill until serving time
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