Step-by-Step Guide to Prepare Homemade Quiche Lorraine with Spinach and Bacon (small version)

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, quiche lorraine with spinach and bacon (small version). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Quiche Lorraine with Spinach and Bacon (small version) is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Quiche Lorraine with Spinach and Bacon (small version) is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to 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 cook it.

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

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

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 ;)

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