2cups(200 g) shredded aged cheddar or gouda cheese
4largeeggs
1½cups(360 ml) light cream (10% milkfat)
½teaspoon fine sea salt
¼teaspoonground black pepper
⅛teaspoonground nutmeg
dashof cayenne pepper
Instructions
Preheat the oven to 425℉ (220℃).
Roll out the pastry crust (if using the gluten-free crust, roll it between two sheets of parchment paper) and fit it into the pan, gently pushing it down right into the corners. Trim off the top level with the tart pan.
Sauté the diced onion and bell pepper in the butter for 5 minutes, until the onions are translucent but not browned. Remove them to a plate to cool.
In the same pan, add the spinach. If it is dry, add 1 tablespoon water. (Omit if the spinach is wet.) Cook and stir the spinach just until it is wilted. Remove from heat and allow to cool.
In a medium bowl, beat the eggs with a whisk until smooth. Use a pastry brush to brush the top surface of the pastry star cutouts. Spoon out about 2 teaspoons of the beaten eggs into a small dish to use for brushing the edge of the pastry crust after the pie is filled.
To the remaining beaten eggs, add the nutmeg, salt, pepper, cayenne, and cream. Whisk until smooth.
Layer ⅓ of the shredded cheese in the bottom of the crust. Spread the cooled peppers and onions on top, and reserve a few squares of red pepper to add to the top of the pie for spots of colour.
Spread the cooled and drained spinach on top of the peppers.
Add the remaining cheese, then pour over the beaten eggs and cream.
Lay the pastry stars gently on top of the pie (egg side up) in a circle near the outer edge, and tuck the reserved red pepper cubes randomly on top of the pie to add pops of red colour.
Gently roll down the outer crust so it comes just above the level of the filling and brush it carefully with the bit of beaten egg you reserved.
Bake the quiche for 15 minutes at 425℉℃ (220℃) then reduce the heat to 350℉ (180℃) and bake for 30 more minutes. The top should be golden brown in spots and still slightly soft and jiggly in the center.
Allow the quiche to cool for 15- 20 minutes before cutting it into wedges. Serve it lukewarm or at room temperature.
Notes
Instead of the spinach, you can use Swiss chard or another green vegetable, like broccoli, green beans, or asparagus.To make the quiche filling extra silky and luxurious, you can use heavy/whipping cream instead of light cream.This quiche can be made a day or two ahead, covered, and refrigerated. To serve it, reheat it for 10-15 minutes in a 300℉ (150℃) oven.