Spinach, Red Pepper and Goat Cheese Quiche

Real Men Do Not Eat Quiche holds true in my house, but the women do.  I love it, to be honest.  It is like a large fluffy omelet all nestled into a buttery crust.  It's too hard to resist in my opinion.  While a true Quiche Lorraine does not include cheese, as Julia Child would tell you, I added in herbed goat cheese just to go against authority of course, but it adds a delectable creaminess.  Current quiches use Emmental and Gruyere cheeses.  Quiches were primarily served in southern France due to the need for lighter fare in warmer weather but are served throughout France today.  I left out the bacon due to my endless quest to keep heart healthy (it doesn't always stop me when bacon is near) and kept it a veggie quiche.  Perfect for breakfast with a cup of tea or a slice for dinner and a glass of wine.  That is if you can get your significant other to eat it!

Single crust for a 9-inch pie (homemade or store-bought)

1 cup thin sliced baby spinach leaves

6 large eggs

1 cup milk

1/2 cup heavy whipping cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup very thinly sliced red bell pepper

1/2 cup crumbled goat cheese (herbed if you can find it) 

Preheat the oven to 375°F. 

If using your favorite homemade pie crust recipe:

Place the pie crust in a 9-inch pie plate. Prick the dough in several areas with a fork. Line the crust with foil and fill the pie with either dry beans or pie weights. Bake for 20 to 25 minutes. Let cool. 

In a medium bowl, whisk together the eggs, milk, cream, salt, pepper, and red pepper flakes. Pour the egg mixture into the pie crust. Evenly distribute the sliced spinach, red bell pepper, and goat cheese in the pie.

Bake until just set and slightly golden on top, about 50 minutes. Let the quiche rest for 10 minutes at room temperature. Slice and serve.