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Spinach and Bacon Quiche


Pastry:
225g (8 oz.) Flour
110g (4 oz.) Butter
4 tbs Water

Filling;
500g (1 lb.) Onions
225g (8 oz.) Bacon Lardons-(Streaky rashers cut into pieces)
225g (8oz.) baby Spinach
30g (1 oz.) Butter
1 tbs. Olive Oil
3 Eggs
175ml (6 oz.) Cream
Grating of Black Pepper


You need a 12" wide by 1" deep tart tin.
Set the oven to 200 C 400 F Gas 6


First make the pastry either in a food processor or in the traditional way by rubbing in the butter to the flour. Bind it together with the water and wrap it with cling film and leave it to rest for an hour or so.

While it is resting start the filling.
Put the bacon pieces in a pan with the olive oil and fry until these are crispy,now peel the onions and slice them very thinly.
Melt the butter with in the pan with the bacon. Put in the onions and fry these on a gentle heat until they are very soft. You must cover the pan while you do this and check the onions from time to time.

While these are cooking fill a pot of with water and bring to the boil.
Once it boils toss in the rinsed spinach and just bring back to the boil, then drain well and once it cools chop it up.
Roll out the pastry now so that it lines the tin and then lay over it a layer of tinfoil or cling film. Cover this with some weights, dried beans or lentils are ideal but any weight such as a slightly smaller baking tin will do.
Bake this at the set temperature for 15 mts. and carefully remove the foil or film and weights and put back into the oven for a further 5 to 10 mts to brown gently all over.

Put the oven temperature down to 160 C 325 F Gas 3.

Now spread the bacon on the bottom of the tart case, then spread over the onions and the chopped spinach.
Beat up the cream and eggs together and season with salt and pepper and pour into the shell.
Bake at the reduced temperature for 35 to 45 minutes or until just set.



March 11, 2009 01:39 PM | 0 Comments
  Martin Dwyer
Consultant Chef