Quiche with spinach, chickpeas and sweet peppers

Ingredients:

• 1 22cm pie crust (defrost if frozen)
• 2 tablespoons extra-virgin olive oil
• 1 can (425 g) canned chickpeas, washed and dried
• 3 cups baby spinach
• 4 green onions, chopped (white parts separated from green parts)
• 1 teaspoon ground coriander
• 3 large eggs
• 1 cup light cream
• 1 tsp. grated lemon zest + 1 tbsp. l. freshly squeezed lemon juice
• 0.5 cup crumbled feta (about 100 g)
• 2 large bell peppers (any color), thinly sliced

Preparation:

1. Place a baking sheet on the bottom rack of the oven; preheat the oven to 425°F (220°C). Heat 1 tablespoon olive oil in a large skillet over high heat. Add the chickpeas, spinach, white part of the green onion, coriander, 1/4 teaspoon salt, and a few grinds of black pepper. Cook, stirring, until the spinach wilts, about 2 minutes. Transfer the mixture to a colander and let cool slightly. Wipe out the skillet and set aside.
2. In a large bowl, whisk the eggs with the cream, lemon zest, 1/2 teaspoon salt, and a pinch of ground black pepper. Spread the spinach mixture over the pie crust and top with the cheese; pour the egg mixture over the top. Bake on a hot baking sheet until the eggs are set and lightly browned on top, about 30 minutes.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the bell pepper and sprinkle with 1/4 teaspoon salt and a few grinds of black pepper. Cook, stirring, until golden brown, about 3 minutes. Add 2 tablespoons water, cover, and cook until the peppers are soft, about 2 minutes. Add the green onions, then remove from heat. Pour in the lemon juice and stir.
4. Cut the quiche into wedges and serve with roasted bell peppers.