The delicious traditional combination of spinach and cheddar cheese is enhanced by the smoky undertones of freshly roasted red pepper. This is substantial to be a meal in its own right.
3 cups fresh spinach, rinsed well and drained (or one package frozen spinach, thawed and very well drained)
1 small onion, diced finely
1/2 roasted red pepper
8 oz. shredded sharp cheddar cheese
1/2 c sour cream
2 c water
1/4 c (about .75 oz or 28g) Better Batter Gluten Free Flour
1 tsp salt
1/4 tsp each pepper and nutmeg
dash hot pepper sauce or pinch red pepper.
1 recipe Mom’s Basic Pie Crust
Roll out your pastry and fit it into a pie shell or quiche dish.
Put the spinach, onions, and red pepper in the pastry crust and top with cheese.
Mix together the sour cream, water, eggs, spices, and flour until smooth and pour over the filling.
Bake at 375 degrees for 50-60 minutes, or until light golden brown.
Remove from the oven and let cool 10 minutes before serving.
To roast a red pepper:
Take a red pepper and hold it over the flame of your grill, or gas stove (or stick it on the electric heating element over medium high heat) until the skin blisters and burns. Let the Pepper cool, then scrape the skin off with a knife or your fingernails. Slice thinly and use in recipes (you can cover the extra pepper in oil and store in the fridge).