Name: Spinach-Chickpea Quiche with Bell Peppers
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 15-ounce can chickpeas, drained, rinsed and patted dry; 3 cups baby spinach; 4 scallions, chopped (white and green parts separated); 1 teaspoon ground coriander; Kosher salt and freshly ground pepper; 3 large eggs; 1 cup half-and-half; 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice; 1 9-inch pie crust, thawed if frozen; 1/2 cup crumbled feta cheese (about 3 ounces); 2 large bell peppers (any color), thinly sliced

Directions

Place a baking sheet on the lowest oven rack; preheat to 425 degrees F. Heat 1 tablespoon olive oil in a large skillet over high heat. Add the chickpeas, spinach, scallion whites, coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, tossing, until the spinach wilts, about 2 minutes. Transfer the mixture to a colander to drain; let cool slightly. Wipe out the skillet and reserve.
Whisk the eggs, half-and-half, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the spinach mixture in the pie crust and top with the cheese; pour in the egg mixture. Bake on the hot baking sheet until the eggs are set and lightly browned on top, about 30 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium-high heat. Add the bell peppers and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden, about 3 minutes. Add 2 tablespoons water; cover and cook until the bell peppers soften, about 2 minutes. Stir in the scallion greens, then remove from the heat. Add the lemon juice and toss. Cut the quiche into wedges; serve with the bell peppers.

Photograph by Ryan Dausch

Spinach-Chickpea Quiche with Bell Peppers

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