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Spinach and Bacon Puff Pastry Quiche
Quiche & Savory Pies and Tarts

Spinach and Bacon Puff Pastry Quiche

Spinach and Bacon Puff Pastry Quiché The other afternoon after a fairly hectic morning, I realized that I had not taken anything out for dinner. A quick inventory of what was on hand pointed to a Quiché. Fairly easy to make with only the spinach and puff pastry to defrost, I had intended to make my pie dough but found I was out of shortening. Certainly with a salad this is a filling meal.

As with all recipes that aren't formulas, the option to use what ever you like is readily available. Portions and measurements and ingredients are up for discussion. As I've said many times the "Quiché Police" won't come knocking on your door if you omit an ingredient or add one.

Recipes like this are a springboard for your creative juices to flow, cooking times and temps are the start you just need to fill in the rest of the blanks.

Directions

  1. Begin by defrosting the spinach and the puff pastry.
  2. Once the spinach is defrosted place it in a kitchen towel and wring out as much moisture as you can .
  3. Once dried chop fine.
  4. Place the puff pastry on a lightly floured surface and when softened roll out to a 11 or 12' square.
  5. Then place into a 9' glass pie pan.
  6. While the pastry is defrosting diced the bacon and on medium heat, cook until crisp.
  7. Remove to a paper towel to drain and cool.
  8. Drain off most of the bacon fat, add the onions and sauté until translucent.
  9. remove from the pan to cool.
  10. Preheat oven to 425º.
  11. Take the eggs, milk and whipped cream cheese and whisk briskly until all are combined and the cream cheese is in lumps the size of small peas.
  12. Add the bacon, onion, spinach and cheddar cheese and about a teaspoon each of salt and pepper to the egg mixture and stir to combine.
  13. Pour the mixture into the prepared pie pan.
  14. You can trim the pastry and crimp it around the edges of the pie plate or simply fold the four corners over the top of the egg mixture.
  15. Bake in a 425º oven for about 25 minutes until the crust begins to brown and the egg mixture is set.
  16. Remove from the oven and allow the Quiché to cool on a wire rack for about 5-10 minutes, then slice and serve.
  17. Serve with sour cream on the side.