1-1/2 cup (375 ml) all-purpose flour
1/2 tsp salt
1/4 cup cold butter, cubed
1/4 cup lard or cold butter, cubed
1 egg yolk
1 tsp vinegar
1 pack (500 g) spinach
2 tbsp butter
1 onion, finely chopped
1 sweet red pepper, finely chopped
1/2 tsp pepper
1/2 dried thyme
1/4 tsp salt
1/2 cup (125 ml) milk
1/2 cup (125 ml) 5 or 6% cream
2 tbsp Dijon mustard
3/4 cup (175 ml) crumbled feta cheese
8 thin slices cappocola, halved (spicy cured pork). In a pinch, you can use chopped prosciutto instead.
1. In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In glass measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until pastry clumps together. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or overwrap in heavy-duty foil and freeze for up to 2 weeks. Let stand at room temperature for 15 minutes before rolling.)
2. On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold under rim and flute. Prick all over with fork. Refrigerate for 30 minutes.
3. Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.
1. Meanwhile, discard any coarse stems from spinach. Rinse spinach; shake off excess water. In large Dutch oven, cover and cook spinach, with just the water clinging to leaves, over medium heat until wilted, about 6 minutes. Drain in sieve; let cool. Squeeze out liquid; chop.
2. In large skillet, melt butter over medium heat; fry onion, red pepper, pepper, thyme and salt, stirring occasionally, until softened, about 5 minutes.
3. Add spinach; cook, stirring, until spinach is dry, about 4 minutes. Let cool slightly. In large bowl, whisk together eggs, milk and cream; add spinach mixture.
4. Brush mustard over base of pastry shell. Sprinkle with 1/4 cup (50 mL) of the feta; pour in egg mixture. Arrange 2 pieces cappocola on each of the 8 servings. Sprinkle remaining feta between cappocola.
5. Bake in centre of 190C oven until knife inserted in centre comes out clean, 40 to 45 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks. Reheat in 180C oven for about 20 minutes.
This recipe was published by Canadian Living and called Quiche of Christmas colours and it certainly is, it looks fantastic, (sadly the photo does not do it justice). However, it is so good it seems a shame to only serve it at Christmas hence the name change.
A nice selection of quite acidic wines in our Xmas Wine Club seemed to suit the flavours of this quiche. A very versatile and wine-friendly dish.
Oyster Bay, (Chardonnay), OB Wines, Marlborough, New Zealand, 2010, MYR80