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1
Fit pastry into a 9-inch quiche pan, leaving the pastry slightly higher than the edge; chill for 20 minutes.
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2
Preheat oven to 400F; line pastry shell with foil & fill with pie weights or dried beans.
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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.
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4
Peel shallots, leaving pointed ends intact; combine with red pepper & oil in a bowl & toss to coat well.
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5
Place on a metal baking dish, very lightly sprayed with Pam & roast for about 10 minutes until shallots are tender but not browned.
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6
Remove shallots; turn pepper & continue roasting for about another 10 minutes or until it starts to blister & burn.
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7
Cut the shallots in half, peel pepper after it cools, roughly chop & combine with shallots in a small bowl.
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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.
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9
Combine the spinach, shallot mixture & cheese; place in the bottom of the pie shell.
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10
Combine remaining ingredients in a small bowl & pour into pie shell.
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11
Bake at 375F until a knife inserted into center comes out clesn, about 30 minutes.
