Quiche

Real men don’t eat quiche. I never understood that adage. I’m pretty sure there are plenty of real men in France who eat it all the time. And if you think about it, it’s a genius recipe. Eggs and bacon in pie form. What’s not masculine about that? It’s like saying hand pies are for girls.

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 13^th 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.