Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, quiche lorraine with spinach and bacon (small version). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Quiche Lorraine - buttery crust, filled with bacon, cheese and topped with a creamy custard, is a great dish to serve for breakfast or lunch or as an. James Martin's easy quiche Lorraine is packed with cheese and bacon, and makes a great summer lunch. Traditionally quiche lorraine uses heavy cream, bacon, swiss, guyere or emmentalle cheese, which are classic French or German ingredients. A classic quiche with bacon and other delicious additions, this is a favorite.

Quiche Lorraine with Spinach and Bacon (small version) is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Quiche Lorraine with Spinach and Bacon (small version) is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook quiche lorraine with spinach and bacon (small version) using 13 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Quiche Lorraine with Spinach and Bacon (small version):

1. Take Pastry dough
2. Take 90 g Flour
3. Make ready 60 g Butter
4. Prepare 1 Tbsp Water
5. Make ready Quiche filling
6. Prepare 2 Eggs
7. Make ready 100 ml Heavy cream
8. Take 60 g Gruyère or other semi-hard cheese
9. Prepare 40 g Bacon, cubed
10. Get handful spinach leaves, briefly steamed or boiled
11. Prepare 2 Tbsp finely chopped Leek or onion
12. Make ready to taste Salt & pepper
13. Prepare 2 pinches Nutmeg optional, but it tastes amazing!

Quiche lorraine is often a hugely overlooked dish. This classic French recipe combines everything that defines comfort food. Slice the bacon into small pieces and set it aside for later. Make sure that you do not discard of all of the bacon grease during this step, as it will be used to saute the vegetables in.

Instructions to make Quiche Lorraine with Spinach and Bacon (small version):

1. Prepare the pastry dough: Measure out flour in a bowl and add cold butter chopped into small pieces.
2. Mix by hand and when it starts to firm up, add about 1 Tbsp water and mix some more.
3. On a well floured surface, knead into a ball, then cover with plastic wrap and refrigerate for at least 10-15 minutes.
4. Preheat Oven to 325F/160C. Take out dough and place on your floured surface again. Roll out pastry dough with rolling pin. Sprinkle more flour if it starts to stick.
5. Roll until it's big enough to cover sides of tart or pie dish, plus a little extra to fold over.
6. Lay over dish and fold over sides. Press with fork for a little accent.
7. Cover with foil and weigh down with dry beans or pie weights. (this will keep the center from puffing up).
8. Bake at 325F/160C for 10 minutes. Pre-baking the pie dough keeps it from getting too soggy when you add in the quiche mixture. Remove from oven and set aside.
9. Raise oven temperature to 375F/190C. Meanwhile, whisk together eggs and cream until well mixed…
10. …Then mix in cheese. Season with a little salt and pepper. I also like to add a couple pinches of nutmeg. It gives the quiche a lovely flavor!
11. Lay out bacon, wilted spinach, and leek/onions in the pre-baked pastry shell.
12. Pour over egg mixture.
13. Bake in oven for 30-40 minutes, or until set and golden brown. Let cool until lukewarm, about 15 minutes.
14. If you're careful, you should be able to lift the quiche right out of the pan without the pie shell breaking!
15. Slice and enjoy! Goes great with salad ;)

Slice the bacon into small pieces and set it aside for later. Make sure that you do not discard of all of the bacon grease during this step, as it will be used to saute the vegetables in. Your quiche Lorraine can be eaten hot from the oven or served in cold slices the next day. Quiche is nothing more than an unsweetened custard pie from the Lorraine region of France. This quiche Lorraine recipe yields a rich egg pie and hails from the mountainous region of Lorraine in northern France.

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