Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Saturday, December 29, 2012

Spinach and Red Pepper Quiche

This lovely quiche was devoured at our Christmas Eve brunch.  It was beautiful on the plate alongside pan-fried potatoes, Southern-style vegan biscuits (recipe here), and goat's milk gravy.
 
The idea for this recipe came from a fritatta in Annie Somerville's cookbook Fields of Greens.  You might like to serve it at your New Year's Day brunch.  In the Southern US, we say that eating greens on New Year's Day will bring money in the new year, and eating black-eyed peas on New Year's Day will bring good luck in the new year.  May you have both in 2013!


Ingredients:
1 T. olive oil
16 c. (packed) fresh baby spinach - Yes, that is 16 cups!  It is amazing how much volume the spinach loses during wilting.  I used 2 large bags of prewashed baby spinach to make this easier.  If you are using fresh mature spinach, be sure to wash and remove large stems first.
salt and freshly-ground black pepper
4 cloves garlic, peeled and minced
1 roasted red bell pepper, chopped - You can roast it yourself or buy it pre-roasted in a jar or from your grocer's olive bar to save time.
2 scallions, both white and green parts, thinly sliced
1/3 c. shredded Parmesan cheese (I found vegetarian Parmesan at Whole Foods.)
3/4 c. crumbled feta cheese
1/4 t. dried rosemary, crushed
2 t. fresh lemon juice
7 eggs, beaten
1 8-inch or 9-inch pie crust (I used a frozen crust from Whole Foods, but if you're keen to make your own, please do!)

Method:
Preheat the oven to 375 degrees F.

Heat the olive oil in a large skillet over high heat.  Wilt the spinach with 1/4 t. salt, a few grinds of pepper, and the garlic.  You'll likely have to do this in batches, adding more as room becomes available due to spinach volume wilting.  Once all the spinach is wilted, remove from heat immediately.  Transfer the spinach to a colander to drain and cool.  Once cooled, squeeze out the excess moisture and and coarsely chop.

In a bowl, combine spinach mixture with chopped pepper, scallions, Parmesan, feta, rosemary, and lemon juice.  Stir in the eggs, another 1/4 t. salt, and a few more grinds of pepper.

Pour the eggs into the pie crust.  Sit the filled pie crust on a rimmed baking sheet to catch anything that bubbles over.  Bake 40 - 50 minutes or until the eggs are set in the middle.  Remove from oven and allow the quiche to sit for 5 minutes before serving.

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