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Quiche Lorraine with Spinach and Bacon (small version)

Steps Making Recipes Quiche Lorraine with Spinach and Bacon (small version) using 13 ingredients and 15 steps

Quiche Lorraine with Spinach and Bacon (small version) - - If in case you have a ardour for cooking and also you spend a number of time in your kitchen, then more than likely you have a substantial quantity of recipes readily available. Some cooks have an orderly group system and a few do not. If you end up typically shuffling by means of mounds of recipes and not discovering what you are looking for, then it is advisable do some organizing.

Quiche Lorraine with Spinach and Bacon (small version)

You can cook Quiche Lorraine with Spinach and Bacon (small version) using 13 ingredients and 15 steps. Here is how you cook that.

Ingredients make Quiche Lorraine with Spinach and Bacon (small version)

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

Quiche Lorraine with Spinach and Bacon (small version) instructions

  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 ;).

Quiche Lorraine with Spinach and Bacon (small version) - Thank you and good luck