Spinach and Red Pepper Quiche Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 cups - barley flour
  • 1/2 cups - King Arthur unbleached all-purpose flour
  • 1/4 teaspoons - salt (heaping)
  • 1 tablespoons - buttermilk powder
  • 1/2 cups - unsalted butter (1 stick)
  • 1 - large egg, lightly beaten
  • 1 teaspoons - to 2 tsp. ice water
  • Filling
  • 1 1/2 cups - milk OR half-and-half
  • 4 - eggs
  • 3 tablespoons - Signature Secrets Culinary Thickener OR 2 Tbsp. unbleached flour
  • 2 teaspoons - herbes de Provence
  • 3/4 teaspoons - salt
  • 1/2 teaspoons - ground pepper
  • 10 ounces - box frozen spinach, thawed and squeezed dry
  • 1 1/2 cups - shredded cheese (sharp cheddar or Gruyere)
  • 1 cups - cauliflower florets, blanced
  • 1/2 cups - diced roasted red peppers
  • - freshly grated Parmesan, to garnish
  • Directions:

    To make the crust:

    In a medium-sized bowl, whisk together dry ingredients. Work butter into dry ingredients until dough is unevenly crumbly. Add egg, stirring until it's well integrated. Sprinkle in the water, continuing to mix until dough is cohesive. Shape dough into a disk and refrigerate for 2 hours (or up t0 3 days).

    Preheat oven to 375 degrees F. Remove dough from fridge and allow to warm a bit. On a floured surface, roll dough into a 14-inch circle, and transfer to a quiche pan or 9-inch pie pan that's at least 1-1/4 inches deep. Crimp the edges. Prick, then blind-bake the crust for 20 minutes while preparing filling.

    To make the filling:

    Whisk together milk, eggs, thickener, herbs, salt, pepper, spinach and cheese.

    Remove crust from oven. Place cauliflower and peppers in the bottom, then slowly pour filling over them. Reduce oven heat to 325 degrees F and bake quiche for 45 to 50 minutes, until knife inserted 1 inch from edge comes out clean.

    Remove quiche from oven and cool it for 1 hour before serving.

    Brief Description

    An ideal winter brunch dish - hearty vegetable quiche in a whole-grain barley crust.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Italian

    Prep Time: 3 hour(s) 30 min
    Cook Time: 1 hour(s) 10 min

    Posted By:


    Posted On:

    November 15, 2018

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