Spinach Bacon Quiche
- ½ cups all-purpose flour
- pinch of salt
- 1/3 cup unsalted butter, chilled and diced
- 1 large egg
- 1 to 2 tablespoons ice water
- 1/3 cup onions, minced
- 6 thick slices bacon, chopped
- 6 large eggs, beaten
- 2/3 cup half and half
- 1/3 cup sour cream
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 1/8 teaspoon dried basil
- 2-½ cups fresh spinach, chopped and firmly packed
- ¾ cup fresh mozzarella cheese, grated
- ½ cup cheddar cheese, grated
- Preheat oven to 450°F.
- Combine together flour, salt and butter in a food processor. Pulse until crumbly. Beat egg in a separate bowl. Add to flour mixture with 1 tablespoon ice water. Process until mixture begins to hold together. Transfer to a floured surface. Drizzle with more ice water, a little at the time, while kneading, until dough is smooth and just right – not to dry, not too soggy. Pat into a flat disc. Place between two sheets of waxed paper. Chill for 10 to 12 minutes.
- Once dough is ready, roll it out and fit onto the bottom of a 10-inch quiche or pie pan. Flute or crimp edges as desired. Chill for 25 to 30 minutes.
- Bake pastry for 4 to 5 minutes or until dry. Remove from oven and set aside. Reduce temperature to 325°F.
- Combine onion and bacon in a pan. Cook over medium heat, with frequent stirring, until onions are wilted and bacon bits are crispy. Remove from pan with a slotted spoon. Drain on paper towels.
- Whisk together eggs, half and half, sour cream, salt, pepper and basil. Stir in onion-bacon mixture, chopped spinach and mozzarella.
- Pour mixture into pre-baked pastry. Bake for 40 minutes or until top is nearly set. Remove pan from oven and sprinkle with cheddar cheese. Return to oven and continue baking for another 10 to 15 minutes or until top is lightly browned and cheddar cheese has melted. A tester inserted in center of quiche should come out clean.
- Remove from oven and allow to rest for 10 to 15 minutes before slicing. Cut into wedges and serve warm.
- If desired, add diced tomatoes to the filling mixture before baking. You may also use kale or arugula instead of spinach. Thin slices of cooked salted baby potatoes can also be used to garnish top of quiche before sprinkling with cheddar cheese.
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