Broccoli and bacon quiche
So, you know how I mentioned that I surrendered to the domestic gods during the holidays? Well, one of their tasks for me was baking. I’ve never considered myself much of a baker simply because you find so many desserts and pastries already made in the states. I finally decided to attempt some of my favorites – apple pies, tarts and alas, quiche. It wasn’t that difficult (it never is once you get used to it), but the dough gave me a run for my money. Lucky for me, I’d had enough experience with the pie crusts to know when it needed more butter and when it needed to be chilled. And, tah-daahhhh…
I know I didn’t do the step-by-step like a good blogger should, but I really didn’t think it was going to turn out this good.
Following exact recipes have never worked out for me and what I usually do is make tweaks every time I make a dish until it’s exactly how I like it.
Lesson learned from this attempt is to use more liquid (i.e. milk or cream). I like my quiches very moist. In any case, here’s the recipe I used which is an amalgam of different ones I found on the internet:
6 large eggs, beaten
1 1/2 cups heavy cream
1 broccoli head sautéed (frozen could be used)
1 pound bacon, cooked and crumbled
1 1/2 cups grated Gruyère cheese
For the dough I used the following:
1 2/3 cups (250g) plain flour
3 tablespoons of sugar
125g unsalted butter, chilled, finely chopped
1 egg, chilled
Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Whisk egg and 1 tbs chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball. Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours. Roll out the dough and place in a springform pan or whatever pan you use to make pies.
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.