Bacon and Spinach Quiche
I wanted to serve something like this for brunch. I made mine easily with frozen puff pastry.
It's easier if you bake the puff pastry on the day before making the quiche. I recommend using a chunk of cheese; preferably parmigiano reggiano or comte! It really makes it different from when you use store-bought grated cheese or easy melting cheese. Recipe by Setsubunhijiki
Bacon and Spinach Quiche
I wanted to serve something like this for brunch. I made mine easily with frozen puff pastry.
It's easier if you bake the puff pastry on the day before making the quiche. I recommend using a chunk of cheese; preferably parmigiano reggiano or comte! It really makes it different from when you use store-bought grated cheese or easy melting cheese. Recipe by Setsubunhijiki
Cooking Instructions
- 1
Spread the puff pastry on a pan. Bake it for 20 minutes on the top rack of your oven at 200℃ with parchment paper and baking stones (please refer to Step 6). Make sure to do this baking! It really makes a difference in taste.
- 2
Grate the cheese. Mince the carrot, thinly slice the mushrooms, and chop the bacon into 3 cm wide strips. Briefly parboil the spinach and chop into 4 cm long pieces.
- 3
Saute the garlic, bacon, mushroom, and spinach with butter. Season with soup stock granules and a pinch of salt and pepper.
- 4
Combine the eggs, heavy cream, milk, and 3 tablespoons of cheese. Add a decent amount of black pepper.
- 5
Fill the puff pastry with the filling, and pour the mixture from Step 4 over them. Top with the remaining cheese and bake for 30 minutes at 180℃ on the top rack of your oven.
- 6
About baking the puff pastry: If possible, fill to the edge of the puff pastry with the baking stones. It doesn't matter if you don't have quite enough, but take care not to ignore the sides!
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