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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, quiche lorraine with spinach and bacon (small version). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Quiche Lorraine with Spinach and Bacon (small version) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Quiche Lorraine with Spinach and Bacon (small version) is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook quiche lorraine with spinach and bacon (small version) using 13 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Quiche Lorraine with Spinach and Bacon (small version):
  1. Take Pastry dough
  2. Prepare 90 g Flour
  3. Take 60 g Butter
  4. Make ready 1 Tbsp Water
  5. Prepare Quiche filling
  6. Take 2 Eggs
  7. Prepare 100 ml Heavy cream
  8. Get 60 g Gruyère or other semi-hard cheese
  9. Make ready 40 g Bacon, cubed
  10. Get handful spinach leaves, briefly steamed or boiled
  11. Take 2 Tbsp finely chopped Leek or onion
  12. Prepare to taste Salt & pepper
  13. Make ready 2 pinches Nutmeg optional, but it tastes amazing!
Instructions to make Quiche Lorraine with Spinach and Bacon (small version):
  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 ;)

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