Steps to Make Ultimate Quiche Lorraine with Spinach and Bacon (small version) Cooking Basics for Beginners

Great recipe for Quiche Lorraine with Spinach and Bacon (small version). This was one of the best quiches I've ever made! It's so good with the texture of the spinach. Past recipes I tried had the frozen spinach and I prefer the fresh spinach so much more.

Quiche Lorraine with Spinach and Bacon (small version) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Quiche Lorraine with Spinach and Bacon (small version) is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook quiche lorraine with spinach and bacon (small version) using 13 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Quiche Lorraine with Spinach and Bacon (small version):

1. Prepare Pastry dough
2. Get 90 g Flour
3. Prepare 60 g Butter
4. Take 1 Tbsp Water
5. Get Quiche filling
6. Take 2 Eggs
7. Get 100 ml Heavy cream
8. Take 60 g Gruyère or other semi-hard cheese
9. Make ready 40 g Bacon, cubed
10. Take handful spinach leaves, briefly steamed or boiled
11. Make ready 2 Tbsp finely chopped Leek or onion
12. Take to taste Salt & pepper
13. Make ready 2 pinches Nutmeg optional, but it tastes amazing!

Prick the bottom and sides all over with a fork (pricking about an inch apart). Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Meanwhile, cook bacon, in a skillet.

Steps to make Quiche Lorraine with Spinach and Bacon (small version):

1. Prepare the pastry dough: Measure out flour in a bowl and add cold butter chopped into small pieces.
2. Mix by hand and when it starts to firm up, add about 1 Tbsp water and mix some more.
3. On a well floured surface, knead into a ball, then cover with plastic wrap and refrigerate for at least 10-15 minutes.
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.
5. Roll until it's big enough to cover sides of tart or pie dish, plus a little extra to fold over.
6. Lay over dish and fold over sides. Press with fork for a little accent.
7. Cover with foil and weigh down with dry beans or pie weights. (this will keep the center from puffing up).
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.
9. Raise oven temperature to 375F/190C. Meanwhile, whisk together eggs and cream until well mixed…
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!
11. Lay out bacon, wilted spinach, and leek/onions in the pre-baked pastry shell.
12. Pour over egg mixture.
13. Bake in oven for 30-40 minutes, or until set and golden brown. Let cool until lukewarm, about 15 minutes.
14. If you're careful, you should be able to lift the quiche right out of the pan without the pie shell breaking!
15. Slice and enjoy! Goes great with salad ;)

Layer the spinach, bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top. Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Add cheese, onion, spinach, and bacon to the bottom of the pie crust.

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