Quiche Lorraine with Spinach and Bacon
This was the most amazing quiche 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). You can of course use pre-made pastry dough, but it's so easy to make your own so why not? As long as the egg-cheese-cream mixture is the same, feel free to play with the fillings!
- <Pastry dough>
- Flour (90 g)
- Butter (60 g)
- Water (1 Tbsp)
- <Quiche filling>
- Eggs (2)
- Heavy cream (100 ml (about 1/4 pint))
- Gruyère or other semi-hard cheese (60 g (about 2 oz.))
- Bacon, cubed (40 g (1.5 oz, about 1 slice or small chunk))
- Spinach, briefly steamed or boiled (a handful of leaves)
- Leek or onion, finely chopped (1-2 Tbsp)
- Salt & pepper (as needed)
- Nutmeg (optional, but it tastes amazing!) (a pinch or two)
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 ;)
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.