I was searching in Fukuyama the other day with a really empty stomach for something savory (no, I was nowhere close to my own kitchen). I went into a rather well known coffee shop where I saw something that they called quiche, but it was GROSS. I’m sorry Japan, and I don’t mean to rail on other people, surely, some machine worked very hard on making that slice get to the glass display, but it pretty much looked like a Japanese omelette, aka NO FILLING! The bacon was so scant and…I could go on and on, but I won’t. Starting this blog and subsequently cooking more was like a double edged sword, the good thing is I have a better palette and my friends can eat the food I make, the bad thing is I have actually developed standards so the outside food just doesn’t cut it sometimes. Anyways, here is some eye candy for your rumbling stomachs.
The recipe is loosely adapted from Emeril’s Quiche Lorraine but I had to subsitute for easily accessible ingredients!
Spinach and bacon quiche
Prep time: 30 minutes (not counting resting) Cooking time: 45-50 minutes Servings: 8-10
Budget for ingredients: ¥1000
1 1/4 c flour
1/4 t salt
7 T butter, chilled and cut into pieces
1 -2 T ice water
6 ounces thick cut bacon, cut into narrow strips (or lardons )
20 spinach leaves
2 large eggs
2 large egg yolks
1 1/4 c half-and-half
1/4 t salt
1/4 t white pepper
1 pinch nutmeg
1 c cheese
- Mix the flour and salt in the big bowl.
- Add the butter and with your fingers, kind of rub it in until it looks like coarse crumbs.
- Add the ice water and the dough should come together. If it’s not, add more water.
- Put the dough inside your fridge to rest for at least an hour. I left mine for overnight in a disc shape wrapped in plastic wrap. Just like a person, your crust needs to get some sleepytime!
- Roll out the dough between two parchment sheets and some extra flour until it can fit into the square pan. Then allow for more resting (30min- 1 hr).
- Poke some holes at the bottom of the crust with a fork and then lay parchment paper over it and put dried beans in it. This way when you prebake your crust, it won’t make a big bubble! Bake at 180C for 10-15 minutes. While it is baking…
- Cut the bacon into 1/2 slices and render out the fat. This means heating the bacon on medium heat in the frying pan and then taking it out after 15-20 minutes or until crispy. The remaining fat in the pan is the bacon grease which can be saved in a jar for future recipes, or you need to wipe it out with a paper towel because if poured down your sink, the fat will solidify and clog up your pipes!
- Cut the bacon more into 1 cm pieces.
- Put the bacon at the bottom of the baked crust. Then layer with spinach.
- Mix together eggs and half and half together, then add the remaining ingredients.
- Pour over the bacon/spinach and bake at 180C for 30 minutes.