Spinach and Bacon Quiche

     Twenty years ago I tasted quiche for the first time and I fell in love with it. I was planning my oldest daughter's wedding and my friend Barbara offered to make mini quiches as appetizers. Everybody at the wedding reception was delighted. Since then I have made it for breakfast, brunch or to take to potlucks.

     The recipe I am sharing with you today was inspired by Barbara who taught me the basics of how to make quiche. I developed this recipe and now share it with friends and family. 

       For the filling:

1 1/4 cup of Swiss cheese, shredded
1 1/4 cup pepper jack cheese, shredded 
1 cup spinach, chopped 
6 slices of bacon
a pinch of salt 
1 small onion, peeled and diced

1 cup heavy cream
6 eggs
1/4 teaspoon nutmeg
1/4 teaspoon white ground pepper
1/2 teaspoon salt

 quiche dough - recipe below

  Cook the bacon in a skillet until a little brown but not toasty. Transfer to a plate covered with paper towels to drain.

   Drain the bacon fat from the skillet and wipe lightly with a paper towel. Add a teaspoon of olive oil, the diced onion, a pinch of salt and cook until transparent about 2 minutes. Drain over paper towels and transfer to small bowl.

                                              

      In a medium bowl combine heavy cream, eggs, salt, white ground pepper and nutmeg.

     Remove the prepared tart pan from the refrigerator. Start to arrange a layer of onion following with a layer of bacon and spinach. Top with a layer of cheese. Repeat a second layer of onions, bacon and spinach. Top with the rest of the cheese and pour the custard mixture over it.

 Bake at 375°F for 45 minutes or until the pastry is baked through and the filling is set. Place the pan on a wire rack to cool for 5 minutes.

 

                                                
                 Tips:

If using a tart pan, place the pan over a ramekin and push the sides down

Quiche dough

Ingredients:

1 1/4 bleached all-purpose flour

1/4 teaspoon salt
1/4 teaspoon baking powder 
6 tablespoon cold unsalted butter
1 large egg, lightly beaten
1 tablespoon cold water

To make the dough:

      In a bowl of a food processor combine the flour, salt, and baking powder. Pulse 3 or 4 times to mix. Add the butter and process pulsing repeatedly about 15 times or until the mixture is fine with no large pieces of butter and resembles coarsely ground cornmeal.  Add the egg mixture and pulse 10 times or until the dough forms a ball.

Sprinkle a tablespoon of flour on the work surface and press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.

 Press the dough into a circle. Sandwich the dough between two pieces of plastic wrap and press it into a 6- inch circle. Refrigerate the dough until ready to use it, at least 1 hour.

  Roll out the dough and fit into the tart pan. Chill the crust at least for 3 hours before you prepare the filling. You can make the dough the day before, cover and keep in the refrigerator until ready to use.