Halloumi Quiche with Tomato, Bell Pepper and Spinach

Quiche is simple and delicious, easy to make with whatever you have in the fridge, including assorted leftovers. Here’s a quiche with halloumi (or another grilling cheese), bell pepper [sweet pepper] and spinach. We use the Omnia Silicone Mold accessory in this recipe, but you can make it directly in the Omnia Pan if you grease it generously.

Halloumi Quiche with Tomato, Bell Pepper and Spinach


Pie crust:
1¼ cups white flour
About 4½ Tbs (1 stick + 1 Tbs) very cold butter
1–2 Tbs water

1 package halloumi or grilling cheese
About 10 cherry tomatoes
1 red bell pepper
1 handful fresh baby spinach

2 eggs
½ cup minus 1 Tbs (about 7 Tbs) milk
½ cup minus 1 Tbs (about 7 Tbs) heavy cream
½ tsp salt
¼ tsp white pepper

Chop the butter into small cubes and work into the flour, either working quickly with your fingers or in a food processor if you have one, until the mixture is crumbly and the butter is pea-sized.

Mix in the water a little at a time until the dough holds together but is not too wet or sticky.

Press the dough into the Omnia Pan and pierce around the bottom with a fork. Put the Omnia Pan in the fridge and let the dough rest for 30 minutes.

Prebake at medium heat for about 10 minutes.

Chop the halloumi into cubes and julienne the pepper.

Sauté the halloumi, pepper and spinach separately in a frying pan until the cheese is golden brown.

Sprinkle the filling evenly around the pie shell.

Whisk the custard ingredients together and pour over the filling, nearly to the top. You might not need all of the custard.

Bake at medium heat for about 30–40 minutes until the surface is golden brown. Let the quiche rest for about 10–20 minutes until it sets before serving.

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