Spinach and Bacon Quiche

For a nice weekend brunch or even a light weeknight dinner a quiche always works. You can change the fillings and spices to have something different every time. My wife makes the dough as she enjoys baking.

For the dough:

  • 1 1/2 cup flour
  • 4-5 tablespoons cold milk
  • 4 tbsp unsalted butter cold – cut into small chunks
  • 4 tbsp shortening cold – broken up into small chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper

Mix the flour, salt and pepper together. Add in, alternating, the butter and shortening into the flour. Using a dough blender or a fork, combine until the dough is coarse pebbles. Add in 4 tbsp of milk and bring the dough together in a ball, if it is still dry, add more cold milk. Take the dough and wrap with plastic wrap and place in the fridge for about 30 minutes to chill.

Roll out the dough and place in a nine in pie plate.

peppered pie doughFor the filling:

  • 6 large eggs, beaten
  • 1 1/2 cups milk
  • 6 strips of bacon
  • 1 cup frozen spinach, drained and chopped
  • 1 cup shredded cheddar cheese
  • 1 onion, chopped
  • 1 tbsp garlic, finely diced
  • 2 tsp salt
  • 2 tsp pepper

In a large saucepan cook the bacon until crispy, place them on a paper towel to drain any excess oil. Do not discard the bacon grease left in the pan. Chop the bacon into chunks.

In the saucepan add in the onions and garlic and cook until softened. Remove from pan.

In a large bowl whisk the eggs and milk. Stir in salt, pepper, onions and garlic.

eggs, onions, galic, milk

Place the egg mixture in the rolled out dough in the pie plate. Place the chopped bacon, cheese and spinach carefully in the egg mixture.

Cook at 375 F for about 35-45 minutes until eggs are set.

quiche in oven

Enjoy!

cooked quiche

plated quiche

Vegetables and Spinach Dip

So I had to help out my neighbor for his daughter’s high school graduation party and she wanted a bread bowl with spinach & artichoke dip in it. So after some discussion her parents didn’t want all the kids hanging around the table with the dip so I came up with an idea.

Here is the recipe for the dip:

  • 1 cup of cream cheese
  • ½ cup of mayonnaise
  • ½ cup of sour cream
  • 1 ½ cups of Parmesan cheese
  • 1 package of defrosted & drained chopped spinach
  • 1 can drained artichoke hearts also chopped fine
  • 2 Tbsp finely chopped garlic
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste

Mix everything together and if needed add some heavy cream to get the desired consistency

Using a pastry bag, pipe the mixture into the bottom, in this case, a 5 oz plastic cup and then arrange the vegetables however you like starting with the tallest in the back getting smaller as you go forward.

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There you have individual vegetable dip cups that can be passed around.