Bacon and Spinach Quiche

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My boyfriend tells me that he hates rice, so I make him dinner and mix all the meat in with the rice! 

He tells me he hates coconut, so I make him coconut-flavoured sticky rice! 

Next, he tells me he hates spinach, so what do I do….I FEED THE MAN SPINACH!

Am I mean? I don’t think so. I just think that when he tells me hates such mild flavours like the ones listed above, I just feel like I must challenge that. I mean, who hates rice?! Rice is in no ways offensive. More than 50% of the world's population is dependent upon rice for 80% of its diet! (Source). I also grew up eating rice in practically every meal I ever ate at home. 

I guess I feel the need to question his dislike for foods that can be so delicious. When we first met for example, he told me that he hated sushi. But perhaps he just had a really bad sushi experience!? You cannot judge an entire cuisine from one restaurant experience after all. 

And so we made it a point to go to nice sushi restaurants and I would recommend the dishes I thought he would like based on my knowledge of his eating habits. Over time, he realized that there were plenty of sushi flavours to love and with the help of a little eel sauce, he was a convert!

When Brian told me he didn’t like spinach an image of me, him and Popeye skipping off into the sunset flashed before my eyes.  

Spinach is a super food, an antioxidant that lowers blood pressure and has been shown to help protect against cancer, but that doesn’t mean that it cannot be delicious! Especially when mixed with delicious foods, like bacon and eggs!

The Answer: Bacon and Spinach Quiche

And in case you were wondering, this was très délicieux and he asked me to make this again!

Bacon and Spinach Quiche (Makes 1 nine inch pie)

For the Pastry:

I always feel like it is better to make your own pastry as it really does make a difference compared to anything you can buy at the supermarket. If do buy a pre-made pastry do make sure to still freeze for half an hour before baking to prevent the pastry from burning. To prepare the pastry below, you should have a 9 inch quiche/pie pan, a rolling pin, board and bowl for mixing.

  • 1½ cups all purpose flour
  • ½ cup (8 tbsp.) cold unsalted butter, cubed
  • 6-8 tbsp. milk
  • A pinch of salt
  1. Rub the butter into the flour with your fingers until the mix resembles breadcrumbs. Add a pinch of salt.
  2. Pour in the milk one tablespoon at a time whilst stirring the mixture until it begins to form a dough. Press it together with your hands.
  3. Roll out the dough into a circle on a lightly floured board, until it fits a 9 inch pie pan. Trim off any excess.
  4. Place the pastry in the freezer for half an hour to chill. It should be cold just before so that the pastry does not burn when the quiche is in the oven.

For the Quiche:

  • 1/2 pound thick sliced bacon
  • 4 ounces (1/4 pound) shredded cheddar cheese
  • 5 ounces (approximately 3/4 cup) of frozen chopped spinach, thawed
  • 1/2 cup (4 ounces) sour cream
  • 1/2 cup half-and-half cream (or milk)
  • 1 tbsp. olive oil or butter for cooking the veggies 
  • 1/2 onion, finely diced
  • 1/2 red pepper, diced
  • 4 eggs, lightly beaten
  • 1-2 tsps. dried parsley
  • 1/2 tsp. paprika
  • 1 tsp. garlic 
  • salt and pepper to taste
  1. Preheat the oven to 375 F (190 C).
  2. Put the olive oil in a frying pan and cook the bacon. Once cooked, set aside. Saute the onions until they are soft and then add the garlic and red pepper and cook for a few minutes. Remove from the heat and mix in with the cooked bacon.
  3. Cook the spinach in bowling water for about 5-6 minutes, drain and then squeeze dry.
  4. Combine the eggs, half and half, sour cream, salt, pepper and paprika in a large bowl.
  5. Layer the spinach, bacon, onions, red peppers and cheese in the bottom of the cold pie crust. Pour the egg mixture on top! If you have left over spinach/bacon/onions/peppers that didn’t make it into the pie crust, you can save these to make an omelette or scramble the next day!
  6. Bake in the middle of the oven for approximately 45 minutes or until lightly browned. The quiche should be firm with a very slight wobble.
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