Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Bacon, Gruyère and Spinach Quiche

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Bacon, Gruyère and Spinach Quiche Empty Bacon, Gruyère and Spinach Quiche

    Post by Lobo Sun 10 Jan 2016, 9:10 pm

    Bacon, Gruyère and Spinach Quiche Img18l
    Bacon, Gruyère and Spinach Quiche
    Bacon, Gruyère and Spinach Quiche Rating

    Read Reviews

    Write a Review
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Servings: 50
    Storage tip: To freeze, let the baked quiche cool completely. Wrap in aluminum foil and freeze for up to 2 months. To reheat, place the unwrapped quiche on a baking sheet and bake in a preheated 325°F oven until heated through, about 40 minutes.






    • 579

    Ingredients:


    • All-purpose flour for rolling out dough
    • 1 disk cream cheese pie dough, thawed, or purchased piecrust
    • 6 thick-cut bacon slices, chopped
    • 1 shallot, minced
    • 6 cups baby spinach
    • 3 eggs
    • 1 1/2 cups milk
    • 1/4 tsp. salt
    • 1/4 tsp. freshly ground pepper
    • 1/8 tsp. freshly grated nutmeg
    • 1/2 cup shredded Gruyère cheese

    >
    Bacon, Gruyère and Spinach Quiche Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Prepare the pastry shell
    Preheat an oven to 400°F.

    On a floured work surface, roll out the dough into a 12-inch round. Fit into a 9-inch round tart pan and trim the dough, leaving a 1/2-inch overhang. Fold the overhang back over itself and pinch to create a sturdy edge. Pierce the dough all over with a fork. Freeze for 15 minutes.

    Bake the pastry shell until the edges are lightly golden, about 15 minutes. Transfer to a wire rack and let cool briefly. Reduce the oven temperature to 375°F.

    Make the filling
    In a fry pan over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat from the pan, add the shallot and cook just until softened, about 1 minute. Stir in the spinach and cook until wilted, about 3 minutes.

    In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Add the spinach mixture to the bowl and stir to combine.

    Bake the quiche
    Sprinkle the bacon and the cheese in the pastry shell. Pour in the spinach mixture. Bake until the filling is set and the crust is golden, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Remove the pan rim, cut the quiche into wedges and serve warm. If freezing, set aside to cool (see note above). Serves 6.

    Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).
    • Back to top
      Current date/time is Wed 20 Nov 2024, 2:44 am