Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, quiche lorraine with spinach and bacon (small version). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Quiche lorraine is often a hugely overlooked dish. This classic French recipe combines everything that defines comfort food. Slice the bacon into small pieces and set it aside for later.
Quiche Lorraine with Spinach and Bacon (small version) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Quiche Lorraine with Spinach and Bacon (small version) is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook quiche lorraine with spinach and bacon (small version) using 13 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Quiche Lorraine with Spinach and Bacon (small version):
- Get Pastry dough
- Prepare 90 g Flour
- Prepare 60 g Butter
- Make ready 1 Tbsp Water
- Prepare Quiche filling
- Get 2 Eggs
- Make ready 100 ml Heavy cream
- Take 60 g Gruyère or other semi-hard cheese
- Get 40 g Bacon, cubed
- Get handful spinach leaves, briefly steamed or boiled
- Get 2 Tbsp finely chopped Leek or onion
- Take to taste Salt & pepper
- Prepare 2 pinches Nutmeg optional, but it tastes amazing!
You can also substitute whatever vegetables you have around for the bacon and. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese. Bake in the preheated oven until the top is lightly puffed and browned.
Instructions to make Quiche Lorraine with Spinach and Bacon (small version):
- Prepare the pastry dough: Measure out flour in a bowl and add cold butter chopped into small pieces.
- Mix by hand and when it starts to firm up, add about 1 Tbsp water and mix some more.
- On a well floured surface, knead into a ball, then cover with plastic wrap and refrigerate for at least 10-15 minutes.
- 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.
- Roll until it's big enough to cover sides of tart or pie dish, plus a little extra to fold over.
- Lay over dish and fold over sides. Press with fork for a little accent.
- Cover with foil and weigh down with dry beans or pie weights. (this will keep the center from puffing up).
- 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.
- Raise oven temperature to 375F/190C. Meanwhile, whisk together eggs and cream until well mixed…
- …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!
- Lay out bacon, wilted spinach, and leek/onions in the pre-baked pastry shell.
- Pour over egg mixture.
- Bake in oven for 30-40 minutes, or until set and golden brown. Let cool until lukewarm, about 15 minutes.
- If you're careful, you should be able to lift the quiche right out of the pan without the pie shell breaking!
- Slice and enjoy! Goes great with salad ;)
Savory quiche, filled with spinach, Gruyere, caramelized onions, ham, bacon and mushrooms! My version is made extra easy by using frozen pie crust, and most of the ingredients can be prepped ahead of time, making this a fabulous, easy meal!! This is a recipe that I've been wanting to put on the. My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it's an essential for brunch. This might be one of the most classic savory recipes I've shared to date.
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