Quiche may sound like a very fancy dish, something that you may not want to even try making. But quiche is just a savoury custard tart originating from France. It has a shortcrust pastry as its base with a custard with any savoury component of your choice. We decided to go with a spinach quiche to give it somehow some healthy qualities and the bacon, well with it's not so healthy but delicious flavour. Well, we must live a balanced life!
- 200g all purpose flour
- 90g unsalted butter
- pinch of salt
- Cold water
- First sieve the flour and salt into a large bowl.
- Cut the butter into cubes and add them into the flour mixture.
- Use your fingertips to rub the butter into the flour till you get a soft breadcrumb texture. (A rather messy job, but it's always fun to get your hands dirty)
- Add the water into the mixture slowly until you can form a firm dough.
- Wrap the dough in some cling film and store in the fridge until needed.
- To partly bake the pastry, roll it out on the cling film used so that it'll be easier to lift the pastry into a deep tart tin or a spring form pan. (Dust the top of your pastry and rolling pin with some flour to prevent it from sticking)
- Put the pastry into the pan and try to make the edges as uniformed as possible.
- Blind bake the pastry in a 190 degree oven for 20 minutes.
- 5 eggs
- 250ml of milk
- 150g cheddar cheese
- 4-5 strips of bacon
- 1 big onion (diced)
- a bunch of spinach (as much as you want)
- ground black pepper
- 1 small tomato
- Blanch the spinach in salted boiling water for about a minute or so and put them in ice water to stop the cooking process.
- Drain the spinach and use some kitchen towel to help get rid of any excess water left in the leaves.
- Chop the spinach into small pieces or use a pair of scissors. Set aside till needed.
- Saute the bacon with a few drops of oil. (The bacon will release some of it's natural oils.)
- Add the diced onions into the frying pan with the bacon until translucent. Set the bacon and onions aside.
- To make the custard, crack 5 eggs into a bowl. Season with salt and pepper.
- Beat the eggs together and continue beating while adding the milk.
- Add the bacon, onion, cheese and spinach into the custard mixture and mix well.
- Once you're done blind baking the pastry, pour the custard mixture into the pastry shell.
- Place the sliced tomatoes on top and bake in the oven at 190 degrees for about 30-40 minutes.