Quiche has its origins in France, particularly the Lorraine
region. But because this area borders Germany, some attribute the egg and cream
tart to a “kuchen,” or cake. There are others that give Italians credit as its
earliest references appear in 13th century Italian cookbooks. In any
event, the process of combining eggs and cream with meat, seafood, or
vegetables is not a new concept. Essentially, it’s early fast food. Whip it up,
throw it in the oven, eat a slice hot or cold. Pair it with salad and a glass
of wine and you’ve got a little party, baby.
When it comes to a recipe, there are endless options. Add
peppers, mushrooms, onions, and broccoli. How about smoked salmon? Why not get
a little Provençal and put in tomatoes, capers, and olives? Personally, I like
the basic bacon, egg, and cheese combo. But, I do think it needs a little green
to give it a splash of color. Otherwise, all you’ve got is yellow food. A
little bland for my taste. Spinach, kale, parsley, or any other green thing you
like can dress it up.
Here’s the recipe:
For the dough:
2 1/4 c. flour
1 stick of butter, diced
1 TB white wine vinegar
1 large egg
ice water
pinch of salt
For the filling:
1 c. spinach, packed
6 slices of bacon
1 large shallot, minced
4 large eggs, beaten
1/2 c milk
1/2 c. heavy cream
1/2 c. Parmesan
1/2 tsp. salt
1/2 tsp. pepper
In a food processor, pulse together the flour and salt a few
times to combine. Add the butter and mix until butter becomes pearled. Add
vinegar and egg. Slip a little bit of ice water in at a time until a solid
dough forms. Roll out dough onto floured surface and knead for 4-5 minutes.
Wrap in plastic and refrigerate for an hour.
Once dough is ready, roll out on a floured surface and place
into a 9” round pan. Crimp the top of the dough from the pan. Prick the dough
on the bottom with a fork. Line with parchment and fill with pie weights or
dried beans. Bake for 15 minutes. Let cool.
In a skillet, cook the bacon until crispy. Remove and set on
a toweled surface to drain and cool and then roughly chop. Use the bacon fat to
sauté the shallots. Add salt and pepper to taste. Set aside to cool. Beat eggs and add the milk and cream.
Pour into shell halfway. Add half of the chopped bacon, spinach leaves,
shallots, and half of cheese. Pour in more egg mixture until about 2/3 full.
Top with the rest of the cheese and bacon. Pop in the oven at 375 for 40
minutes. Serve hot or cold.
