...especially if it has a homemade savory crust and is filled with crisp bacon and spinach. So Bruce Feirstein, contrary to your popular 1982 book title, we know that real men DO eat quiche.
I made 4 of these wonderous babies this morning for a special event, and I am here to say that this tried-and-true recipe of mine won't let you down.
I remember my mom serving quiche in the 60s, and back then, since I didn't care for eggs, I wouldn't give it a chance. It wasn't until the 70s that I discovered how utterly amazing the quiche was. The crust is the most
difficult part, but you can always used store-bought crust. I discovered that dinner guests loved quiche, and I began experimenting with different ingredients. One of my favorites is the bacon and spinach quiche, and the recipe follows. A cup of coffee,
and this dish is breakfast; Served with a salad, and this dish is dinner; Served with fresh fruit, and it suddenly becomes brunch or lunch.
Pie Crust, Cheese, Eggs, Veggies-what's not to love?
My savory homemade crust recipe (that I blind bake to avoid soggy crust) follows. No, I don't wear a blindfold while baking it, but I simply cook it at 400 degrees to lightly brown it, then I fill it-no soggy bottom crust!
You can simply pour the ingredients in, and it's still good. In fact, most people don't blind bake their crusts any more, but it's hard to teach old dogs like me new tricks sometimes.
2 c. all-purpose flour
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup butter, cold and cut into thick slices
1 egg yolk
1-4 tablespoons ice cold water, as needed
In a food processor, pulse to combine flour, salt and pepper; just a few times to mix. Add butter; pulse just until coarse crumbs form. Add egg yolk and pulse a few times to mix through; Add water only if the dough doesn't
come away from the sides of the bowl, one tablespoonful at a time, just until the dough begins coming away from the sides. Remove from bowl and wrap in plastic wrap; Refrigerate at least 30 minutes.
Filling for Spinach & Bacon Quiche:
1/2 pound bacon, diced and cooked almost crispy; drained well of grease on paper towels
6-8 ounces frozen spinach, defrosted and drained well, squeezing water out with hands
1/2 cup shredded mild cheddar cheese
1 1/2 cup heavy cream or half & half
salt & pepper
Remove dough from refrigerator and roll onto floured surface into a circle. Place in 9"-10" pie pan or tart pan, cut off edges within an inch of the rim, fold under and crimp or leave rustic looking like I like to do.
If you are blind baking your crust, be sure and pinch down the outside edges of the crust onto the rim of the pie plate to help keep it from folding over, or fill with foil and dry beans, and bake in a 400 degree oven for 10 minutes. If not blind baking,
then go on to next step.
On the bottom of the crust, layer the spinach, bacon and cheese, in that order. In a large bowl, beat the eggs and cream or half & half with a whisk by hand; add salt & pepper (about 1/2 t. ea. or to taste). Gently pour
over ingredients in pie plate, covering edges and top evenly.
Pop into a 375 degree oven for 45 minutes, or until a knife inserted into the middle comes out clean.
I like to serve this warm, letting set for about 10 minutes, but some people like their quiche cold. To each his own-it's great either way.
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