After the success of the kid-prepared Mexican Casserole, a Spinach Bacon quiche was deemed the next item to be prepared by the shorter members of the household. Before you think that spinach and bacon is something the little darlings thought up on their own and that I have the best eaters on the planet, I will concede that I have not totally brainwashed my kids when it comes to food (only partially). The kids agreed to having spinach in their quiche after being reminded that they love spinach ravioli. After all, when slathered in cheese, spinach can be made into a very acceptable food.
In any case, this recipe was awesome.
The bones of the recipe came from the Moosewood Cookbook. I don't own a copy, but I was served a delicious variation of it at a brunch and asked the host for the recipe. Once obtained, I found a few recipes for spinach bacon quiche and adapted them using Moosewood as a guide. My six year old son did most of the mixing/layering/combining and it was wonderful as I've written it here, from the first time we had it.
Spinach Bacon Quiche
1 9 inch prepared 9-inch pastry pie crust
1 1/2 cup grated gruyere cheese
1/2 medium onion, cut into small dice
8 oz frozen chopped spinach
1 Tbsp butter or olive oil
5 strips bacon, crumbled
4 large eggs
1 1/2 cup whole milk
3 Tbsp flour
1 pinch salt
1/4 tsp mustard powder
1. Heat oven to 375F. Place pie crust carefully into pie pan. Maneuver raw crust so there are no tears or gaps, and trim edges from the dish so there's nothing hanging over.
2. Sprinkle grated cheese to cover the bottom of the crust, then cover that with the crumbled bacon. Set aside.
3. In a saute pan, warm oil/butter over medium heat. Add onion, and saute until onions are soft, five minutes or so. Then add spinach, and cook until the pieces are separate and there's no water left in the pan. Should take about five minutes. Set aside.
4. In a 4 cup measuring cup or bowl with a pouring spout, measure milk. Add eggs, salt, flour and mustard powder, and beat with a fork or a whisk until small bubbles appear. Thirty seconds or so is fine, no need to get the hand mixer.
5. Add spinach to the egg mixture, mix to combine, then pour into the crust. Bake for 45-50 minutes, until eggs are set and cooked through. Allow to rest five minutes before serving. The quiche may not look dry, but when you cut into it there should be no seepage.
I served the quiche with cantaloupe, and white wine for the adults. Would have been a great brunch dish, or a good 'congrats on the baby' casserole. Sub in turkey bacon for non-pork consumers.
Update: I have successfully substituted 4oz deli ham for the bacon; it saves a step in cooking the bacon. And it's good!
In any case, this recipe was awesome.
The bones of the recipe came from the Moosewood Cookbook. I don't own a copy, but I was served a delicious variation of it at a brunch and asked the host for the recipe. Once obtained, I found a few recipes for spinach bacon quiche and adapted them using Moosewood as a guide. My six year old son did most of the mixing/layering/combining and it was wonderful as I've written it here, from the first time we had it.
Spinach Bacon Quiche
1 9 inch prepared 9-inch pastry pie crust
1 1/2 cup grated gruyere cheese
1/2 medium onion, cut into small dice
8 oz frozen chopped spinach
1 Tbsp butter or olive oil
5 strips bacon, crumbled
4 large eggs
1 1/2 cup whole milk
3 Tbsp flour
1 pinch salt
1/4 tsp mustard powder
1. Heat oven to 375F. Place pie crust carefully into pie pan. Maneuver raw crust so there are no tears or gaps, and trim edges from the dish so there's nothing hanging over.
2. Sprinkle grated cheese to cover the bottom of the crust, then cover that with the crumbled bacon. Set aside.
3. In a saute pan, warm oil/butter over medium heat. Add onion, and saute until onions are soft, five minutes or so. Then add spinach, and cook until the pieces are separate and there's no water left in the pan. Should take about five minutes. Set aside.
4. In a 4 cup measuring cup or bowl with a pouring spout, measure milk. Add eggs, salt, flour and mustard powder, and beat with a fork or a whisk until small bubbles appear. Thirty seconds or so is fine, no need to get the hand mixer.
5. Add spinach to the egg mixture, mix to combine, then pour into the crust. Bake for 45-50 minutes, until eggs are set and cooked through. Allow to rest five minutes before serving. The quiche may not look dry, but when you cut into it there should be no seepage.
I served the quiche with cantaloupe, and white wine for the adults. Would have been a great brunch dish, or a good 'congrats on the baby' casserole. Sub in turkey bacon for non-pork consumers.
Update: I have successfully substituted 4oz deli ham for the bacon; it saves a step in cooking the bacon. And it's good!
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