Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1/3 cup plus 3 tablespoons all-purpose flour

　　3 tablespoons cold unsalted butter

　　1 tablespoon cold vegetable shortening

　　1 1/2 tablespoons ice water plus additional if necessary

　　N/A water

　　1/3 cup sliced red bell pepper

　　1 tablespoon olive oil

　　2 cups packed fresh spinach leaves, trimmed and washed thoroughly (about 5 ounces)

　　2 large eggs

　　1/3 cup heavy cream or milk

　　1/3 cup crumbled feta cheese

　　

Step 1

Preheat oven to 425°F.

　　

Step 2

In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.

　　

Step 3

While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream.

　　

Step 4

Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.