Sunday, May 23, 2010
Well, I guess if I had wanted it to be really elegant, I should have used shallots instead of onions. But honestly, isn't a homemade quiche always elegant? Yet, it's also a comfort food, which makes it a creature of complexity. The name in itself bears an impressive aura, but it's really easy to make. It's as comforting as a cheesy casserole, but it's appearance is more sophisticated. In a word, quiche is simply... quiche!
For the 9-inch crust:
1 1/4 cups flour
1/2 teaspoon salt
1 stick (1/2 cup) butter, cold and cut into small pieces
1/4 cup ice water
For the filling:
1 1/2 cups heavy cream
2 tablespoons all-purpose flour
8 slices bacon
1 medium onion, chopped
1 cup sliced mushrooms
2 cups spinach
1 cup blue cheese
1 cup mozzarella cheese
1/2 cup sun dried tomatoes, chopped
Dash black pepper
Make the pie crust and refrigerate at least an hour before before use. In a food processor, combine flour and salt; pulse to mix. Then, add cold butter and pulse until the mixture resembles a crumble. Slowly add ice water while pulsing. It will only take about half a minute. Turn the dough out onto plastic wrap and work into a flat disk, wrap and refrigerate.
After dough had chilled for at least one hour, preheat oven to 350 degrees and roll crust out and fit to a 9-inch pie pan.
Cook bacon in a large skillet until crisp. Remove from skillet and set aside on a paper towel. Crumble. Saute onion is bacon drippings. Once the onions have become tender, add mushrooms. Once mushrooms are tender, add spinach to the skillet and cook down.
Meanwhile, in a medium bowl, combine cheeses, sun dried tomatoes and flour. In a large bowl, beat eggs slightly and add heavy cream; mix well. Add in cheese mixture, ingredients from skillet, bacon and dash of black pepper; mix well. Pour into prepared crust-lined pan. Bake for 40 to 45 minutes, or until knife comes out clean after being inserted in the middle. Let stand 10 minutes before serving.