Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, quiche lorraine with spinach and bacon (small version). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon! James Martin's easy quiche Lorraine is packed with cheese and bacon, and makes a great summer lunch. Traditionally quiche lorraine uses heavy cream, bacon, swiss, guyere or emmentalle cheese, which are classic French or German ingredients.
Quiche Lorraine with Spinach and Bacon (small version) is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Quiche Lorraine with Spinach and Bacon (small version) is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have quiche lorraine with spinach and bacon (small version) using 13 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Quiche Lorraine with Spinach and Bacon (small version):
- Take Pastry dough
- Make ready 90 g Flour
- Make ready 60 g Butter
- Make ready 1 Tbsp Water
- Make ready Quiche filling
- Prepare 2 Eggs
- Get 100 ml Heavy cream
- Take 60 g Gruyère or other semi-hard cheese
- Prepare 40 g Bacon, cubed
- Prepare handful spinach leaves, briefly steamed or boiled
- Take 2 Tbsp finely chopped Leek or onion
- Get to taste Salt & pepper
- Prepare 2 pinches Nutmeg optional, but it tastes amazing!
The baked quiche is cooled slightly before being cut into beautiful wedges and served. Quiche Lorraine I. a bit runny so will add a bit less half and half. added mushrooms and frozen spinach used 'real' bacon bits and sauted the onions first. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame. Roast Pumpkin, Spinach and Feta Salad.
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 ;)
A classic Quiche Lorraine with a gorgeous smooth filling loaded with bacon. Make this with my EASY shortcrust quiche pastry or use. This Spinach and Bacon Quiche is baked in a tender and flakey pie crust and is one of my favorites brunch on the weekends. If you love quiche as much as I do, don't miss my Quiche Lorraine and Broccoli Cheese Quiche recipes. My favorite thing about quiches is how you can adapt them to use.
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