Quiche Lorraine with Spinach and Bacon (small version)

Name: Quiche Lorraine with Spinach and Bacon (small version)
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 90 g Flour; 60 g Butter; 1 Tbsp Water; 2 Eggs; 100 ml Heavy cream; 60 g Gruyère or other semi-hard cheese; 40 g Bacon, cubed; handful spinach leaves, briefly steamed or boiled; 2 Tbsp finely chopped Leek or onion; to taste Salt & pepper; 2 pinches Nutmeg optional, but it tastes amazing!

Felice @morinoko

Connecticut, United States

This was one of the best quiches I've ever made! The recipe is enough for a small quiche made in a 4-6 inch/10-15 cm tart pan, but can be easily doubled for a regular sized tart or pie dish (about 8-inch/20cm).

You can of course use pre-made pastry dough, but it's so easy to make your own, so why not? You can play with the fillings as long as you keep the egg-cheese-cream mixture is the same too ^^

Felice @morinoko

Connecticut, United States

You can of course use pre-made pastry dough, but it's so easy to make your own, so why not? You can play with the fillings as long as you keep the egg-cheese-cream mixture is the same too ^^

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Ingredients

60 mins

2 servings

Pastry dough
90 gFlour
60 gButter
1 TbspWater
Quiche filling
2Eggs
100 mlHeavy cream
60 gGruyère or other semi-hard cheese
40 gBacon, cubed
handfulspinach leaves, briefly steamed or boiled
2 Tbspfinely chopped Leek or onion
to tasteSalt & pepper
2 pinchesNutmeg optional, but it tastes amazing!

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Steps

60 mins

1

Prepare the pastry dough: Measure out flour in a bowl and add cold butter chopped into small pieces.
2

Mix by hand and when it starts to firm up, add about 1 Tbsp water and mix some more.
3

On a well floured surface, knead into a ball, then cover with plastic wrap and refrigerate for at least 10-15 minutes.
4

Preheat Oven to 325F/160C. Take out dough and place on your floured surface again. Roll out pastry dough with rolling pin. Sprinkle more flour if it starts to stick.
5

Roll until it's big enough to cover sides of tart or pie dish, plus a little extra to fold over.
6

Lay over dish and fold over sides. Press with fork for a little accent.
7

Cover with foil and weigh down with dry beans or pie weights. (this will keep the center from puffing up).
8

Bake at 325F/160C for 10 minutes. Pre-baking the pie dough keeps it from getting too soggy when you add in the quiche mixture. Remove from oven and set aside.
9

Raise oven temperature to 375F/190C. Meanwhile, whisk together eggs and cream until well mixed...
10

...Then mix in cheese. Season with a little salt and pepper. I also like to add a couple pinches of nutmeg. It gives the quiche a lovely flavor!
11

Lay out bacon, wilted spinach, and leek/onions in the pre-baked pastry shell.
12

Pour over egg mixture.
13

Bake in oven for 30-40 minutes, or until set and golden brown. Let cool until lukewarm, about 15 minutes.
14

If you're careful, you should be able to lift the quiche right out of the pan without the pie shell breaking!
15

Slice and enjoy! Goes great with salad ;)

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Felice @morinoko

on October 01, 2015 08:58

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_