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Quiche Lorraine with Spinach and Bacon (small version)
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Chef :
FeliceQuiche Lorraine with Spinach and Bacon (small version)
This was one of the best quiches I've ever made! The recipe is enough for a small quiche made in a 4-6 inch/10-15 cm tart pan, but can be easily doubled for a regular sized tart or pie dish (about 8-inch/20cm).
Ingredient
Food ration :
2 servingsCooking time :
60 mins
90 g
Flour
60 g
Butter
1 Tbsp
Water
2
Eggs
100 ml
Heavy cream
40 g
Bacon, cubed
2 Tbsp
finely chopped Leek or onion
to taste
Salt & pepper
2 pinches
Nutmeg optional, but it tastes amazing!
Cooking instructions
* Step 1
Prepare the pastry dough: Measure out flour in a bowl and add cold butter chopped into small pieces.
* Step 2
Mix by hand and when it starts to firm up, add about 1 Tbsp water and mix some more.
* Step 3
On a well floured surface, knead into a ball, then cover with plastic wrap and refrigerate for at least 10-15 minutes.
* Step 4
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.
* Step 5
Roll until it's big enough to cover sides of tart or pie dish, plus a little extra to fold over.
* Step 6
Lay over dish and fold over sides. Press with fork for a little accent.
* Step 7
Cover with foil and weigh down with dry beans or pie weights. (this will keep the center from puffing up).
* Step 8
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.
* Step 9
Raise oven temperature to 375F/190C. Meanwhile, whisk together eggs and cream until well mixed...
* Step 10
...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!
* Step 11
Lay out bacon, wilted spinach, and leek/onions in the pre-baked pastry shell.
* Step 12
Pour over egg mixture.
* Step 13
Bake in oven for 30-40 minutes, or until set and golden brown. Let cool until lukewarm, about 15 minutes.
* Step 14
If you're careful, you should be able to lift the quiche right out of the pan without the pie shell breaking!
* Step 15
Slice and enjoy! Goes great with salad ;)
Note: if there is a photo you can click to enlarge it
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