Ingredients :
- [Pastry dough]:
- 90 g Flour
- 60 g Butter
- 1 Tbsp Water
- [Quiche filling]:
- 2 Eggs
- 100 ml Heavy cream
- 60 g Gruyère or other semi-hard cheese
- 40 g Bacon, cubed
- handful spinach leaves, briefly steamed or boiled
- 2 Tbsp finely chopped Leek or onion
- to taste Salt & pepper
- 2 pinches Nutmeg optional, but it tastes amazing!
Method :
- Prepare the pastry dough: Measure out flour in a bowl and add cold butter chopped into small pieces.
- Mix by hand and when it starts to firm up, add about 1 Tbsp water and mix some more.
- On a well floured surface, knead into a ball, then cover with plastic wrap and refrigerate for at least 10-15 minutes.
- 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.
- Roll until it"s big enough to cover sides of tart or pie dish, plus a little extra to fold over.
- Lay over dish and fold over sides. Press with fork for a little accent.
- Cover with foil and weigh down with dry beans or pie weights. (this will keep the center from puffing up).
- 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.
- Raise oven temperature to 375F/190C. Meanwhile, whisk together eggs and cream until well mixed...
- ...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!
- Lay out bacon, wilted spinach, and leek/onions in the pre-baked pastry shell.
- Pour over egg mixture.
- Bake in oven for 30-40 minutes, or until set and golden brown. Let cool until lukewarm, about 15 minutes.
- If you"re careful, you should be able to lift the quiche right out of the pan without the pie shell breaking!
- Slice and enjoy! Goes great with salad ;)
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