Bacon and Spinach Quiche



A basic recipe for a perfect quiche!

Bacon and Spinach Quiche
serves 8

Pie Crust (half recipe)
1 c minus 1 T (4.75 oz) all purpose flour
1/2 t salt
1/4 c (2 oz) unsalted butter
1/4 c (2 oz) Crisco shortening
2 T (1 oz) cold water

Filling
1 lb bacon (weight before cooking)
1 c cheddar cheese shredded
2 c chopped fresh spinach

6 large eggs
1 1/2 c (12 oz can) evaporated milk
1/4 t black pepper
1/4 t garlic powder

Pie Crust
1.  Measure the water and set aside in freezer.  In a large bowl measure the (1)flour and salt.  Stir well to break up any flour clumps.  Set aside. 

2.  Measure the shortening then cut the butter into 1-2 T pieces.  Using a pastry cutter, cut the shortening and butter into the flour mixture until pea-sized.  Do not (2)over or under-mix this.  Pour the cold water evenly on top of the mixture.  Stir gently until just moistened.  Set on the work surface and push gently together to form a rough ball.  It will be crumbly, but this is correct. 

3.  Roll out to desired size.   Use a pizza cutter to cut off excess and form a circle.  Slide a spatula under all sides of the dough to make sure it isn’t sticking.  Place the rolling pin a few inches into it and gently lift the dough with a spatula onto the rolling pin.  Roll the pin until all of the dough is around it.  Lift and place on the side of the springform or pie pan.  Gently unroll into pan.   Fit the dough into the pan (3)patching up any holes or weak spots.  Trim the excess or form it for a decorative look.  If using a springform pan trim the top with a pizza cutter.  The crust should be about 2 inches high all the way around the sides. 

4.  Cover and refrigerate until ready to use.  Stays good refrigerated 2-3 days.  Good in the freezer 4-6 months.

Filling
1.  Heat oven to 425.    Heat a skillet to medium high heat.  (4)Cut bacon into 1 inch pieces.  Add to pan and cook until browned.  Place on a  paper towel to drain the fat. 

2.  Rinse (5)spinach well.  Pat or spin dry in a salad spinner.  Chop into small pieces.  Measure and set aside. 

3.  In a blender add eggs, evaporated milk, white pepper and garlic powder.  Blend on low until combined. 

4.  Remove pie crust from the refrigerator.  Evenly spread the cheese on the bottom.  Layer the spinach on top of the cheese.  Layer the bacon on top of this.  Pour egg mixture over the top.  Shield the (6)edges of the crust.  Bake 30 minutes.  Remove shield and bake another 10-15 minutes or until done.  Test by gently (7)touching the middle of the quiche. 

5.  Remove from oven and place on a cooling rack.  Cool 10 minutes.  If using a springform pan slide a knife around the edges and remove the side of the pan.  Serve hot or at room temperature.

Notes

1.  If sifting the flour use 1 c + 1 T.  If not sifting, use 1 c - 1 T.  Sifting then measuring will bring the most accurate results.

2.  If the crust is under-mixed the ingredients will not be distributed evenly. In a properly mixed dough you will have spots of butter, but not huge chunks.  If it is over-mixed it will make the dough tough. Also the friction of mixing will soften the butter too much.

3.  It is important to patch any holes or weak spots so the filling won't leak through.  However, try to touch the dough as little as possible to prevent the butter from melting.

4. I like to cut the bacon before cooking it.  It fits in the pan better and cooks more evenly.  Also, it is ready to use after draining on paper towels for a few minutes.

5.  The recipe here uses fresh spinach.  It tastes better than frozen.  If you use frozen spinach use only 1 cup.  Measure it while frozen, then defrost and squeeze out any excess liquid.

6.  It is important to shield the edges of the crust so they don't burn.  Pie shields can be purchased, but aluminum foil works great as well.  Set a piece of foil under the pie pan.  Trace a circle a little wider than the top of the pan.  Cut out the circle.  Cut another circle in the middle of this, leaving about an inch all the way around.  Place on top of the pie and bake.  Don't wrap the foil around the bottom of the pan or the crust will be soggy. 

7.  If it feels liquidy bake it longer.  If it springs back gently, it is just right.  If it is very firm it is over-done.