Roasted Shallot & Red Pepper Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.