Quiche with Spinach & Bacon
A quiche is a delicious egg pie that is easy to whip up. It can be served for breakfast, lunch or dinner and is guaranteed to please your family/friends/guests when you do. It gets even better when you can use fresh greens from your garden.
Prep Time: 30 min
Cook time: 1 hr
Yield: 1 10-inch pie
1 1/4 cup flour
1/4 tsp salt
80g unsalted, frozen butter
4-5 tbsp cold water
1/2 onion, diced
4-6 slices of bacon, diced
1/2 cup sour cream
1/2 cup half-and-half cream
1/4 tsp salt
1/4 tsp pepper
300g frozen spinach, thawed and drained
3/4 cup mozzarella cheese, grated
1/4 cup swiss cheese, grated
In a medium bowl, mix together flour and salt. Grate the frozen butter into the flour and mix until evenly combined with your hands. Add in water and mix with a fork until the lumpy with some flour not yet mixed in.
Turn out onto a lightly floured counter and knead gently to incorporate all the flour into your dough. Do not overwork. Roll out pastry to fit a 10-inch pie plate. Transfer to pie dish and keep it in the fridge until your ready to bake.
Pre-heat oven to 400F
In a medium saucepan over medium heat, cook the bacon until it releases it's moisture and begins to brown and sizzle in fat. Deglaze the pan with a splash of white wine. Add the onions and cook until they are tender and translucent.
Meanwhile, in a medium bowl, combine the eggs, sour cream, half-and-half, salt and pepper. Beat together well with a fork or whisk.
Add the thawed, drained spinach grated cheese and bacon/onion mixture to the bowl. Stir to combine.
Remove your pie crust from the fridge and pour the filling into it.
Bake in 400F oven for 30min. Then reduce the heat to 350F and bake until the filling has set, about 30 more min or so.
Remove from oven and let sit for 5 min before slicing and serving.
Zhuzh it up!
Substitute in 3 cups diced fresh spinach if you've got it. It's so much better than frozen!
Add mushrooms to the bacon and onions. Be sure to cook until they release their moisture and are a nice dark brown before adding them to the egg mixture.
This amazing recipe was written by Erin Walker