Spinach Bacon Quiche
Serving size: 4
Calories per serving: 596
My husband lived in France for several years and claims this recipe tastes authentically French. We absolutely love this dish at our house. Although there are quite a few steps involved it is well worth the work. It is also a great way to use up some of those leftover ingredients sitting in your refrigerator. Enjoy!
For crust:
1 1/2 cups unbleached, all-purpose flour
1/2 teaspoon salt
1/4 cup olive oil
3 to 4 tablespoons milk
For filling:
1/2 cup onion, diced
6 slices bacon, chopped
8 eggs, beaten
1/2 cup sour cream
1/2 cup half and half, light cream, or milk
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups lightly packed, chopped, fresh spinach
2/3 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
Directions:
To make the crust, whisk together the flour and salt in a bowl. Add the olive oil and 3 tablespoons milk and stir the mixture gently with a fork just until the flour is moistened. If needed, add an additional tablespoon of milk to make the ball of dough more cohesive.
Form the pastry into a ball. Roll out the ball of dough onto a lightly floured surface until it is approximately a 12 inch diameter circle. Roll dough around the rolling pin and gently unroll over top of a 9 inch pie pan. Softly press dough into the pan. Trim and crimp the edges.
Cover dough with a double thickness of aluminum foil and bake in a 450 degree oven for 8 minutes. Remove the foil and bake for an additional 4 to 5 minutes or until the pastry is set and dry. Remove from oven and reduce the temperature to 325 degrees.
In a large skillet, cook onion and bacon until the onion is tender and the bacon is crisp. Drain onion mixture on paper towels.
In a bowl stir together beaten eggs, sour cream, half-and-half, salt, and pepper. Stir in onion mixture, spinach, and cheeses.
Pour egg mixture into the hot baked crust. Bake at 325 degrees for 45-50 minutes or until a knife inserted near the middle comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let the quiche stand for 10 minutes before serving.
Adapted from: Better Homes and Gardens New Cook Book 14th Edition
Form the pastry into a ball. Roll out the ball of dough onto a lightly floured surface until it is approximately a 12 inch diameter circle. Roll dough around the rolling pin and gently unroll over top of a 9 inch pie pan. Softly press dough into the pan. Trim and crimp the edges.
Cover dough with a double thickness of aluminum foil and bake in a 450 degree oven for 8 minutes. Remove the foil and bake for an additional 4 to 5 minutes or until the pastry is set and dry. Remove from oven and reduce the temperature to 325 degrees.
In a large skillet, cook onion and bacon until the onion is tender and the bacon is crisp. Drain onion mixture on paper towels.
In a bowl stir together beaten eggs, sour cream, half-and-half, salt, and pepper. Stir in onion mixture, spinach, and cheeses.
Pour egg mixture into the hot baked crust. Bake at 325 degrees for 45-50 minutes or until a knife inserted near the middle comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let the quiche stand for 10 minutes before serving.
Adapted from: Better Homes and Gardens New Cook Book 14th Edition
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Carrie Collette
Monthly Newsletter Contributor since 2013
