Roasted Shallot & Red Pepper Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Cut from a magazine some time ago, I finally tried this last night - It was SO GOOD that I had to share right away! The timing doesn't include preparation of the pastry using your favourite recipe. Ingredients:
1 pastry shells |
1 sweet red pepper |
9 small shallots or 12 white pearl onions |
1 tablespoon extra virgin olive oil |
1 1/3 cups spinach |
1/2 cup shredded gruyere (or aged provolone) |
2 eggs |
2 egg yolks |
1 1/4 cups heavy cream |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 pinch nutmeg |
Directions:
1. Fit pastry into a 9-inch quiche pan, leaving the pastry slightly higher than the edge; chill for 20 minutes.
2. Preheat oven to 400F; line pastry shell with foil & fill with pie weights or dried beans.
3. Place pie shell on baking sheet & bake in the bottom third of the oven for about 15 minutes or until golden; let cool before removing weights & foil - if making ahead, cover & store at room temp for up to 8 hours.
4. Peel shallots, leaving pointed ends intact; combine with red pepper & oil in a bowl & toss to coat well.
5. Place on a metal baking dish, very lightly sprayed with Pam & roast for about 10 minutes until shallots are tender but not browned.
6. Remove shallots; turn pepper & continue roasting for about another 10 minutes or until it starts to blister & burn.
7. Cut the shallots in half, peel pepper after it cools, roughly chop & combine with shallots in a small bowl.
8. Blanch spinach in a saucepan of boiling water or the top of a steamer until wilted, about a minute, drain & chill under cold water, drain & squeeze out moisture - I find a ricer works well - roughly chop.
9. Combine the spinach, shallot mixture & cheese; place in the bottom of the pie shell.
10. Combine remaining ingredients in a small bowl & pour into pie shell.
11. Bake at 375F until a knife inserted into center comes out clesn, about 30 minutes.
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