Roasted Shallot & Red Pepper Pie

1. 1

   Fit pastry into a 9-inch quiche pan, leaving the pastry slightly higher than the edge; chill for 20 minutes.

2. 2

   Preheat oven to 400F; line pastry shell with foil & fill with pie weights or dried beans.

3. 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. 4

   Peel shallots, leaving pointed ends intact; combine with red pepper & oil in a bowl & toss to coat well.

5. 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. 6

   Remove shallots; turn pepper & continue roasting for about another 10 minutes or until it starts to blister & burn.

7. 7

   Cut the shallots in half, peel pepper after it cools, roughly chop & combine with shallots in a small bowl.

8. 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. 9

   Combine the spinach, shallot mixture & cheese; place in the bottom of the pie shell.

10. 10

    Combine remaining ingredients in a small bowl & pour into pie shell.

11. 11

    Bake at 375F until a knife inserted into center comes out clesn, about 30 minutes.

* Per serving · 4 servings · Values may vary.