Thursday, February 16, 2012

bacon, spinach and parmesan quiche

this past weekend i had some guests over for brunch. Libby and Jeff had yet to come see the house so i invited them over along with Eva and Jared. initially i had thought salmon benedicts or croissant french toast. but having been out late the night before, i wanted to make something that i didn't have to cook for each individual person because sometimes i get lazy like that. i decided on quiche because it's simple and you can just reheat it when ready to serve. i paired it with monkey bread, fruit and juice for a solid brunch offering. 

ingredients for crust:
- 1 c butter, cubed and chilled
- 2 1/4 c flour
- 1 tsp salt
- 8-10 tbs ice water

directions for crust:
1. put butter, flour and salt in a blender or food processor and pulse just until the ingredients resemble wet sand
2. add water 1 tbs at a time until mixture forms large clumps 
3. form dough into two balls with hands
4. put each ball into ziplock bags and pat into a disk
5. refrigerate for at least 30 mins
6. using a rolling pin, roll into 10" round
7. fit into a pie pan

--this recipe makes two crusts. i used one for the quiche and saved on in the fridge for a different use another day. 

my crust always comes out super rustic looking because i cannot, for the life of me, roll out pie crust into nice circles.

i didn't put cheese on part of the quiche because Libby doesn't like cheese (gasp!!!) 

i sprinkled some extra cheese on top to indicate what parts had cheese and what parts didn't

bacon spinach parmesan quiche

- 1 pie crust
- 6 eggs, beaten
- 1 1/2 c heavy cream
- 1 lb bacon, cooked and crumbled
- 1/2 package frozen spinach thawed and drained of liquid
- 1 c grated parmesan
- salt and pepper

1. preheat oven to 375 degrees F
2. fit pie crust into pie pan
3. layer spinach, bacon and cheese into pie pan
4. blend eggs, heavy cream, salt and pepper in a blender
5. gently fill the pie crust with egg mixture
6. bake for 35-45 minutes or until the egg mixture sets and the crust has browned

this recipe came out really well. the eggs were super light and sort of fluffy.

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