Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, quiche lorraine with spinach and bacon (small version). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
James Martin's easy quiche Lorraine is packed with cheese and bacon, and makes a great summer lunch. Quiche lorraine is often a hugely overlooked dish. This classic French recipe combines everything that defines comfort food. Slice the bacon into small pieces and set it aside for later.
Quiche Lorraine with Spinach and Bacon (small version) is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Quiche Lorraine with Spinach and Bacon (small version) is something that I’ve loved my entire life.
To get started with this recipe, we must 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):
- Prepare Pastry dough
- Take 90 g Flour
- Prepare 60 g Butter
- Get 1 Tbsp Water
- Get Quiche filling
- Make ready 2 Eggs
- Get 100 ml Heavy cream
- Make ready 60 g Gruyère or other semi-hard cheese
- Get 40 g Bacon, cubed
- Prepare handful spinach leaves, briefly steamed or boiled
- Prepare 2 Tbsp finely chopped Leek or onion
- Prepare to taste Salt & pepper
- Take 2 pinches Nutmeg optional, but it tastes amazing!
We love it with our homemade dough, but feel free to use any of your favorite store bought. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day. Quiche is nothing more than an unsweetened custard pie from the Lorraine region of France. It's traditionally filled with bacon and Gruyère cheese (like a Swiss cheese).
Steps 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 ;)
Quiche is nothing more than an unsweetened custard pie from the Lorraine region of France. It's traditionally filled with bacon and Gruyère cheese (like a Swiss cheese). My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it's an essential for brunch. This might be one of the most classic savory recipes I've shared to date. Quiche Lorraine is known for its rich cheese and bacon-and-egg filling, and is sure to impress anyone and everyone you share it with.
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