Spinach And Red Pepper Quiche

Total Time: 24 hrs 45 mins Preparation Time: 45 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 3/4 cup barley flour (3 oz)
• 1/2 cup unbleached all-purpose flour (2 1/8 oz)
• 1/4 teaspoon salt (heaping)
• 1 tablespoon dry buttermilk
• 1/2 cup unsalted butter (4 oz)
• 1 large egg, lightly beaten
• 1 -2 teaspoon ice water
• 1 1/2 cups milk (12 oz) or 1 1/2 cups half-and-half (12 oz)
• 4 large eggs
• 2 tablespoons unbleached all-purpose flour (1 oz)
• 2 teaspoons herbes de provence
• 3/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 pinches red pepper flakes (for that extra zing)
• 10 ounces frozen spinach, thawed and squeezed dry or 12 ounces frozen asparagus cuts, thawed and drained
• 1 1/2 cups shredded sharp cheddar cheese
• 2 ounces whipped chive & onion cream cheese
• 1 cup cauliflower floret, blanched
• 1/2 cup sliced button mushroom
• 1/2 cup diced roasted red pepper (4 oz)
• freshly grated parmesan cheese (to garnish)

Recipe

• 1 to make the crust:.
• 2 in a medium-sized bowl, whisk together the dry ingredients.
• 3 work the butter into the dry ingredients until the dough is unevenly crumbly.
• 4 add the egg, stirring until it's well integrated.
• 5 sprinkle in the water, continuing to mix until the dough is cohesive.
• 6 shape the dough into a disk, and refrigerate for 2 hours, or up to 3 days.
• 7 preheat the oven to 375°f.
• 8 remove the dough from the refrigerator and allow it to warm a bit.
• 9 on a floured surface, roll the dough into a 14-inch circle, and transfer it to a quiche pan or 9-inch pie pan that's at least 1 1/4 inches deep.
• 10 crimp the edges.
• 11 prick, then blind-bake the crust for 20 minutes while you're preparing the filling.
• 12 to make the filling:.
• 13 whisk together the milk, eggs, thickener, herbs, salt, pepper, red pepper flakes (if using) spinach (or aspagagus), and cheeses.
• 14 remove the crust from the oven.
• 15 place the cauliflower, mushrooms and peppers in the bottom, then slowly pour the filling over them.
• 16 reduce the oven heat to 325°f and bake the quiche for 45 to 50 minutes, until a knife inserted 1" from the edge comes out clean.
• 17 remove the quiche from the oven, and cool it for 1 hour before serving.