Ingredients

• 1/3 cup plus 3 tablespoons all-purpose flour
• 3 tablespoons cold unsalted butter
• 1 tablespoon cold vegetable shortening
• 1 1/2 tablespoons ice water plus additional if necessary
• N/A water
• 1/3 cup sliced red bell pepper
• 1 tablespoon olive oil
• 2 cups packed fresh spinach leaves, trimmed and washed thoroughly (about 5 ounces)
• 2 large eggs
• 1/3 cup heavy cream or milk
• 1/3 cup crumbled feta cheese

Instructions

1. Preheat oven to 425°F.
2. In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.
3. While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream.
4. Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.