Spinach Quiche Alsace Lorraine

 

 I laughingly call this quiche  Spinach Quiche Alsace Lorraine, because it has spinach, onions and bacon in it. Alsace is the onion, and Lorraine is the bacon ingredient, and these names  identify the quiche. I also put whatever else I want in it, because I can.  In the first picture is the crust in the making...a bastardized version of a Pate Brisee. Pate Brisee is traditionally a rich  pastry used with meat pies and such. It resists the sogginess that you often find in meat pies and other dishes with a very moist filling. Most people use a traditional pastry crust for quiche, and I use a combination of the two. I start with a typical crust for pie, but instead of water, I use buttermilk, which makes a richer pie crust. I add some sugar to it to sweeten it up, and then I crush a tablespoon or so of aromatic dried basil from my organic garden. Sometimes I add some garlic granules.

 

 Hmmm.. don't know what's going on here (the new blogspot editor, perhaps?)  It won't let me move the pictures so I can write between them,.  Arrgghh....

 I laughingly call this quiche  Spinach Quiche Alsace Lorraine, because it has spinach, onions and bacon in it. Alsace is the onion, and Lorraine is the bacon ingredient, and these names  identify the quiche. I also put whatever else I want in it, because I can.  In the first picture is the crust in the making...a bastardized version of a pate fraise. Pate Fraise is traditionally a rich sweet dough used with custards and such. Most people use a traditional pastry crust for quiche, and I use a combination of the two. I start with a typical crust for pie, but instead of water, I use buttermilk, which makes a richer pie crust. I add some sugar to it to sweeten it up, and then I crush a tablespoon or so of aromatic dried basil from my organic garden. Sometimes I add some garlic granules. Then I mix it up and add just a tad more buttermilk than the recipe calls for. It makes a softer dough and I then pat it into the pie pan. This is easier that rolling the crust out and it makes for a nice crust.  You can see my fingerprints all over the bottom in the second picture.  Then take a fork and  prick the crust, bottom and sides, thoroughly.   In another bowl, break 4 eggs. Before you mix these up, take a pastry brush and brush your pie crust with egg whites.  This prevents a soggy crust and makes the top edges of the crust nice to look at as well. 

  The next thing you need to do is scald 2 cups of milk. After it's scalded, put it aside and mix up your eggs in the bowl. (Do you like my antique beater? I LOVE this one, and use it all the time.!) This third photo is the little darling. To your egg mixture, add about a half teaspoon of salt, half teaspoon of nutmeg, and a quarter tsp. of white pepper.  Mix well.  Add the scalded milk to the egg mixture and beat away.

  In a heavy skillet (I always use cast iron) saute half an onion and about 4 pieces of bacon that has been cut into small bits.  Add some minced garlic if you like.  While this stuff is cooking, chop about 4 cups of fresh spinach. No need to cut it too much as it will cook down nicely. I also like to use sun dried tomatoes in my quiche, as they impart a lovely sweetness. Not a lot, and dice them up well if you use them. The ones I use are packed in olive oil, and I squeeze them out before cutting. Put this and the spinach into the skillet with the bacon and onion and stir until the spinach starts to cook down. Then turn off the fire and get back to the crust.  It's time to put the spinach mixture into the pie pan, spread it around evenly.  Next put the cheese on top.  Most quiche is made with Swiss cheese. I make it with whatever I happen to have. This time I used a combination of colby/jack shredded cheese and shredded romano.  The romano gave it a nice subtle bite and the shredded cheese melts really well. If you use Swiss, cut the pieces as small as possible, as in my experience it's not one of the most easily meltable cheeses. Now pour your egg and milk mixture over the top of it all.  Then it's into the oven at 375 degrees for about 45 minutes. 

  I always serve it with a salad. It's a wonderful supper and uses up some eggs and is high in proteins and you can never go wrong with spinach.  We like it at our house, especially as the leftovers make an easily transportable breakfast or lunch food.  It is best served lukewarm, but we like it cold as well.

  Bon Apetit!