Real Men Do Eat Quiche - Paula Jean Cuisine Blog at Allrecipes.com - 284232

Paula Jean Cuisine

Real Men DO Eat Quiche 
 
Sep. 16, 2012 6:31 am 
Updated: Sep. 21, 2012 4:48 am
...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.


Savory Crust:

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

6 eggs

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.


I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on Paula’s Pantry. The reviews, content and opinions expressed in this blog are purely the sole opinions of Paula Todora.


Bacon Spinach Quiche
X
Photo Detail
 
Comments
Sep. 16, 2012 7:33 am
Looks wonderful,thank you going to save this one.
 
Maggi 
Sep. 16, 2012 3:25 pm
Sounds good, Paula - thanks!
 
Sep. 16, 2012 5:26 pm
I'm A manly man, And have taken a bite. I have no idea where men don't eat Quiche came from.
 
Sep. 16, 2012 10:49 pm
KingSparta, that catch-all phrase came from 1982-Bruce Feirstein was a writer who wrote a book entitled that, and this was just a reference to how silly that title was-lol. Back in the early 80s I guess he was just taken back by the blurring of roles in society. I don't think I could be with a man who didn't eat quiche for that reason, so you're okay, I'm okay (another book reference from 1967! I'm showing my age now!
 
Sep. 18, 2012 8:44 am
Ooh, dat looks good.. I love quiche too.. And thankfully for me my hubby does as well. Actually he just had his first introduction to quiche a few months ago & now I get regular requests for it. I love it because it's so easy to make (I do make my own pastry) and its so yummy! :) & I must admit, it was the title of the blog that drew me in..
 
 
 
Click to Change your Profile Picture
Paula T

Home Town
Irving, Texas, USA
Living In
Keller, Texas, USA

Member Since
May 2012

Cooking Level
Expert

Cooking Interests
Baking, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy

Hobbies
Walking, Fishing, Reading Books, Painting/Drawing, Wine Tasting, Charity Work

Links
 
 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

About Me
paulajeancuisine.com is my food blog where I post my simple recipes in a complicated world. I work for a commercial insurance agency, so cooking is the creative outlet that I need. I love to create my own recipes and enter an occasional cooking contest. My two grown sons grew up cooking in our kitchen, and now I enjoy cooking with my 5 year old grandson.
My favorite things to cook
Baking is my favorite thing to spend time doing. The science of baking has always fascinated me. From the time I was 12 I couldn't understand how popovers rose and kept their hollow middles and just had to see for myself by making them at 2 a.m. on a school night. I got grounded from the kitchen after that stunt.
My favorite family cooking traditions
Any holiday-my personal favorite? Halloween It wasn't until I had 2 kids of my own that I discovered how fun Halloween cooking can be!
My cooking triumphs
-Cooking among professional chefs in The 2013 World Food Championship -Representing Bob's Red Mill in Scotland in the World Porridge Making Competition -Winning Bob's Red Mill Spar for the Spurtle in 2013 -Appetizer Host for Kraft's Real Women of Philadelphia contest for season -Making cooking videos for Kraft as contracted.
My cooking tragedies
I've had plenty-from burning toast to ruining an expensive piece of steak, if you cook enough, tragedies are bound to happen. Just like in life, live and learn.
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States