I’ve always loved quiche. It’s the perfect breakfast, brunch, lunch, dinner or late night snack. You can practically make anything into a quiche: salmon and asparagus, mushrooms and goat cheese, sausage and peppers.
Spinach and Bacon Quiche
¾ cup flour
½ stick butter
½ teaspoon salt
1/8 cold water
1/2 package bacon, I prefer the thick slab kind
frozen spinach, drained
shredded cheddar cheese
½ cup milk
Mix the flour, butter and salt in a metal mixing bowl until the butter is 100% incorporated and the mixture resembles course meal. Slowly add in the water, a little bit at a time and pull the dough tougher, being careful that it isn’t too wet. Roll it out so that it fills a 10-inch pie pan. Preheat the oven to 375 degrees.
Cut the bacon into chunks and cook in a pan on medium, till crispy and brown. Drain on a paper towel. Layer the pastry first with the spinach, then the bacon and then the cheese.
In a mixing bowl, beat the eggs, milk and salt and pepper till it is smooth. Pour the eggs, gently, over the filling. It should be just at the top of the filling.
Bake the quiche for 1 to 1.5 hours until it is golden brown and puffed up. Let it cool on a rack and serve warm or at room temperature.