Brunch Anyone? I have always wanted to learn how to make a quiche. My mama gave me this quiche dish ages ago. I have NEVER used it. So, I have decided that I am going to learn how to make a Spinach and Bacon Quiche…with lots of Cheese!! Now I wasn’t sure which cheese I wanted to use. Many of the recipes I researched used Cheddar or Feta or Swiss. I like feta but I wasn’t sure about it in my quiche, so I think I am going to go with a combination of white Cheddar and Swiss or Mozzarella or maybe even Monterey Jack. I have also seen many recipes that are light and fluffy….I’m aiming for that.
Many recipes just call for a store-bought crust, but since I am an “over achiever” I prefer to make mine from scratch as my Mama taught me. So we will start with that recipe:
Pie Crust (Double)
- 2 c. Flour
- 1 tsp salt
- 2/3 c. Shortening
- 2 tbsp Shortening
- 1/4 c. Water
Mix Shortening, Flour, and Salt until Crumbly then add Water. If you are making a double crust (for a pie) then split the dough. If you are only using half, then just half the recipe. Ball up the dough and knead it and roll it out to the size of your pie plate. I sprinkle flour on my surface or use wax paper. Form the crust to your pie plate and fold the edges over to form to your fingers all around the edge of your pie plate.
Yummy Spinach and Bacon Quiche Filling Ingredients
- 3/4 pound sliced bacon
- 6 large eggs, beaten
- 1 1/2 c. heavy cream
- 5 dashes hot pepper sauce, or to taste
- 2 dashes Worcestershire sauce
- salt and ground black pepper to taste
- 1 (10 oz) pkg frozen chopped spinach – thawed, drained and squeezed dry (You can also use fresh if you like – I use baby spinach)
- 3/4 c. Monterey Jack cheese
- 3/4 c. shredded Mozzarella cheese
- 1/2 c. chopped green onions
- 1/4 c. shredded Parmesan cheese
Directions:
Preheat Oven to 375 degrees F
Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10minutes. Drain bacon slices on a paper towel-lined plate. Chop when cool.
Whisk eggs, cream, hot pepper sauce, Worcestershire sauce, salt, and pepper together in a bowl.
Spread spinach over the bottom of the pie crust. Top with bacon, Monterey Jack and Mozzarella cheeses, and green onion; pour in egg mixture and sprinkle with Parmesan cheese.
Bake quiche until the top is lightly puffed and browning, and a knife comes clean when inserted into the center of the quiche.
Cook time approximately 1 hour
The Finishing Touches to your Spinach and Bacon Quiche
Now that you have finished cooking your quiche, it is time for a tasting. What better way to do that than with a fine wine. Now, I did a little research and found a few interesting things. With the ingredients that I chose, you can really go a couple of different ways with your wine. If you want to serve a white wine, I might suggest our Tanya Pinot Grigio with notes of grapefruit and rich and creamy flavors of pear and apple. This will match the Quiche’s eggy and cheesy texture. The flavors will also stand up to the other ingredients, keeping your mind intrigued and your senses refreshed.
If you would like to go with a red, my suggestion would be our Nile Eddy Pinot Noir. It will complement the Bacon and the onion flavors quite well. The fruit and range of cherry flavors here will match the creaminess of the quiche.
Now that I have educated you a little bit on this fun little corner of my world! I hope you enjoy this recipe!
And learn more about our fine wine program here!
