I'm blogging this recipe mostly because I want to remember it--but then again, if it was that good, it's only fair that I share, right? As fall arrives (and it sure feels like it's here now!), some of the colder weather greens come back in season a second time--like the spinach used here. But it's also nice to have a warm, hearty dish on a cold evening, so here it is--serious quiche. Don't let that salad fool you, this is no dainty ladies-who-lunch quiche!
Crust:
1 1/2 cups all purpose flour
1 T sugar
3/4 t table salt
10 T butter (cold, cut into pieces)
3-4 T ice water
Filling:
4 ounces double smoked bacon, chopped
1 small red onion, finely chopped
8 ounces fresh spinach, stems removed & chopped
5 eggs
1 cup table cream
3/4 C grated cheese (I used applewood smoked cheddar, which was amazing but not something I normally have on hand!)
salt & pepper to taste
1. Combine flour, sugar, & salt in food processor. Add pieces of butter and pulse repeatedly until texture resembles coarse sand. Add the first 3 T of ice water and pulse again. Check the consistency of the mixture--it should be loose, but stick together when pressed. If it doesn't, add the remaining 1 T of water and pulse.
2. Pour crust mixture into pie tin, and press from the center up the sides, as evenly as possible. Place pie tin in freezer for 30 minutes.
3. Preheat oven to 375 F. Heat a large skillet over medium heat. Add bacon and cook until the fat begins to render. Add onion and cook until bacon is crisp and onion is soft, about 5 minutes. Add spinach to pan (in bunches if necessary) and cook just until wilted. Turn off heat under pan.
4. Place frozen pie crust in oven to prebake for about 10 minutes. Meanwhile, beat eggs and cream together and add salt & pepper.
5. Remove crust from oven, put bacon, spinach & onion mixture on the bottom of the crust, spreading evenly. Put cheese over this, and then pour the egg and cream mixture over it.
6. Bake 35-40 minutes, until quiche has puffed up and the middle is just set. Remove from oven, allow to cool a few minutes, and then serve with a green salad.
Yum is all I have to say!
Crust:
1 1/2 cups all purpose flour
1 T sugar
3/4 t table salt
10 T butter (cold, cut into pieces)
3-4 T ice water
Filling:
4 ounces double smoked bacon, chopped
1 small red onion, finely chopped
8 ounces fresh spinach, stems removed & chopped
5 eggs
1 cup table cream
3/4 C grated cheese (I used applewood smoked cheddar, which was amazing but not something I normally have on hand!)
salt & pepper to taste
1. Combine flour, sugar, & salt in food processor. Add pieces of butter and pulse repeatedly until texture resembles coarse sand. Add the first 3 T of ice water and pulse again. Check the consistency of the mixture--it should be loose, but stick together when pressed. If it doesn't, add the remaining 1 T of water and pulse.
2. Pour crust mixture into pie tin, and press from the center up the sides, as evenly as possible. Place pie tin in freezer for 30 minutes.
3. Preheat oven to 375 F. Heat a large skillet over medium heat. Add bacon and cook until the fat begins to render. Add onion and cook until bacon is crisp and onion is soft, about 5 minutes. Add spinach to pan (in bunches if necessary) and cook just until wilted. Turn off heat under pan.
4. Place frozen pie crust in oven to prebake for about 10 minutes. Meanwhile, beat eggs and cream together and add salt & pepper.
5. Remove crust from oven, put bacon, spinach & onion mixture on the bottom of the crust, spreading evenly. Put cheese over this, and then pour the egg and cream mixture over it.
6. Bake 35-40 minutes, until quiche has puffed up and the middle is just set. Remove from oven, allow to cool a few minutes, and then serve with a green salad.
Yum is all I have to say!
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