A Variation of Quiche Lorraine
Quiche is such a versatile dish because you can literally fill it with almost anything. This is a variation of Quiche Lorraine that’s easy to make & tasty. While I love the classics, sometimes I like to add things that make me feel a little less guilty about indulging. I also have cut the fat down (except for the crust) in this recipe, but you can certainly use heavy cream if you wish. The intent is to use fresh vegetables, but you can also use frozen spinach. Just make sure you really squeeze out the water.
For the Crust
1 cup all purpose flour
1 sticks of ice cold butter
1/4 cup ice water
pinch of Himalayan sea salt
For the filling
3 large eggs beaten
pinch of sea salt
1 cup of cream (or a 50/50 mix of cream and half & half)
pinch of white pepper
1 bunch fresh spinach (we used a cup of Spanakopita)
2 cups of cheese (we used Organic Mexican blend)
pinch of ground nutmeg
1 large Florida Ruskin tomato
8 oz of COOKED bacon
1 large onion
1/2 lb Gruyere, or other nutty cheese
While dough in in fridge, make the egg custard by combining the 3 beaten eggs, sea salt, white pepper and nutmeg. Set aside. Take dough out of refrigerator and place on clean counter or large cutting board. Take a rolling pin and pound out the dough into the basic shape of the deep pie baking dish you’ll be using. Then roll the dough out into a circle between about 1/8 and 1/4 inch thick. Roll out dough as needed to completely cover the diameter and depth of the baking dish Roll up the pastry around your rolling pin and unroll it over the pie plate.
Add the spinach and cheese. (and other optional items) Pour the custard over the top and tap the crust that sits on the rim of the baking dish with a fork. Using a pastry brush, paint the top rim of the crust (with the fork marks) with the same egg custard mix for a golden brown color. Bake for about 40 minutes until a toothpick comes out clean.
Let rest for 5-10 minutes before serving.18