What would be better than eating a piece of delicious quiche and sipping a bloody mary by the fire on a cool autumn morning? Not much. Here’s how to make the quiche part, you’re on your own for the fire and the bloody mary.

Crust ingredients:

•1 ¼ cups all-purpose flour

•¼ teaspoon salt

•7 tablespoons unsalted butter, chilled and cut into pieces

•1 to 2 tablespoons ice water, or more as needed

•9″ tart pan or pie pan

Add flour, salt, and butter to food processor and run the processor until the mixture forms large crumbs. Next, add the ice water to the mixture while the processor is running. The mixture should become more dough-like, forming little balls that can be pinched together — almost like play-doh. Remove the dough from the food processor and form it into a ball, wrap with plastic wrap and refrigerate it for 30-60 minutes.



Preheat oven to 375°. Remove the dough from the refrigerator and roll it into a 11″ or so circle on a lightly floured cutting board or counter. Place the rolled out dough in the tart or pie pan (I used a pyrex baking dish), making sure it reaches the top edge of the pan. Cut off any excess.

Line the dough with parchment paper and fill with dried beans (or pie weights) and bake at 375° for 12-14 minutes. Remove the beans or weights and the parchment paper and return it to the oven to bake for an additional 8 to 10 minutes until it starts to become golden brown. Remove from oven and let cool on a cooling rack.

Quiche ingredients:

•6 oz. bacon, cut into cubes

•2 medium shallots, thinly sliced

•6 medium Crimini mushrooms, cut into cubes

•1 cup fresh baby spinach, chopped

•2 large eggs

•2 large egg yolks

•1 ¼ cups half-and-half

•¼ teaspoon salt

•Pinch grated nutmeg

•1 cup grated Gruyere

•½cup sharp white Cheddar

Cook the cubed bacon in a frying pan until it’s done (I’m assuming you know how to cook bacon), remove from pan and drain on a paper towel.

Discard all but about 1 tbsp. of the bacon fat. Add the cubed mushrooms to the remaining heated bacon fat and saute them over high heat for a few minutes until they start look like they are cooking. You don’t want them to be well done as they will cook more later when the quiche is in the oven.

Set the cooked mushrooms aside, add about a tablespoon of butter to the pan.

When the butter is melted and bubbling, add the sliced shallots. Stir them until they’re tender and starting to brown, then set them aside.



In a large bowl, beat the eggs, yolks, and half and half until throughly blended and bubbly. Stir in the salt and the nutmeg.

Cover the bottom of the pie shell with the bacon and shallots. Cover that with the chopped spinach, then the mushrooms.

Add the grated cheese to the egg mixture, give it a couple stirs and pour the mixture into the pie shell. Don’t forget that little bit of cheese that’s still left in the bowl.

Make sure the spinach and mushrooms are mostly submerged in the egg and cheese mixture and put the whole thing into the 375° oven for 30-35 minutes.

When it’s done, the top should be a golden brown and it should have puffed up a little, creating a slight dome and should still jiggle a little when you give it a gentle shake.

Cool on a cooling rack for 15-20 minutes, serve and enjoy.



:)

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Posted in food/recipes