Vegetable Quiche with Spinach

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat

2. Step 2

   Fit the chilled pie crust into the 23 cm pie dish and press the edges into shape. Cover the base with pie weights.

   Parallel with step: 1

   Ingredients used: 1.0 piece Pie Crust

   Cookware: pie dish — 23 cm, pie weights — on crust

3. Step 3

   Blind-bake the crust at 190°C for 15 minutes, until the edges look lightly golden and the base is dry.

   Timer: 15 min (fixed)

   Cookware: oven — 190°C, pie dish — in oven, pie weights — on crust

4. Step 4

   Heat the olive oil in the skillet over medium heat. Sauté the onion, bell pepper, and 2.0 gr of salt for 7–8 minutes, stirring with the spatula, until softened and lightly fragrant; transfer them to the mixing bowl.

   Timer: 8 min (fixed)

   Ingredients used: 120.0 gr Bell Pepper, 15.0 ml Olive Oil, 100.0 gr Onion, 2.0 gr Salt

   Cookware: mixing bowl — holding, skillet — medium heat, spatula — stir

5. Step 5

   Add the spinach to the mixing bowl. Add the egg, heavy cream, cheddar cheese, remaining 2.0 gr of salt, and black pepper, then whisk until evenly combined.

   Ingredients used: 1.5 gr Black Pepper, 120.0 gr Cheddar Cheese, 4.0 piece Egg, 240.0 ml Heavy Cream, 2.0 gr Salt, 200.0 gr Spinach

   Cookware: mixing bowl — mixing, whisk — whisk

6. Step 6

   Remove the pie weights from the crust. Pour the filling from the mixing bowl into the blind-baked crust and smooth the surface with the spatula.

   Cookware: mixing bowl — pouring, pie dish — assembly, pie weights — remove, spatula — smooth

7. Step 7

   Bake at 190°C for 35 minutes, until the edges are puffed and the center is fully set with only a slight jiggle.

   Timer: 35 min (fixed)

   Cookware: oven — 190°C, pie dish — in oven

8. Step 8

   Let the quiche rest in the pie dish for 10 minutes before slicing; the filling will firm as it cools.

   Timer: 10 min (fixed)

   Cookware: pie dish — resting