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How to make bacon spinach artichoke quiche - easy quiche recipe with pate brisee crust
This savory quiche is easy to make and perfect for breakfast, brunch or breakfast for dinner nights! Filled with Spinach, artichokes, bacon and cheese this recipe is a crowd pleaser
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It doesn't get much easier or quicker than making a homemade quiche! This is my favorite flavor but you can see how easy it is to change up into any flavor combination you'd like! I start with a pate Brisee crust because it's not a sweet crust so it's perfect for savory dishes!
BACON SPINACH ARTICHOKE QUICHE
Pate Brisee
1 C all-purpose flour
5 Tbsp cold butter cubed
1 Tbsp shortening
1/2 tsp salt
1 1/2 tsp white vinegar
6 Tbsp ice water
In a food processor combine the flour, butter shortening and salt and process to a coarse meal texture.
Add the vinegar and water and process again, the dough will moisten and pull together
Pat into a disk shape and wrap in plastic wrap, refrigerate for 15-30 mins
Roll out the pastry dough and place/pat into a 10 inch tart pan, prick the bottom, cover with plastic wrap and refrigerate another 15-30 mins
Quiche
6 lrg eggs
1/2 C whole milk
7 oz artichoke hearts drained and chopped
8 oz fresh spinach chopped
1/4 C onion chopped
3 cloves garlic pressed/chopped finely
2/3 C grated mozzarella
1/3 C grated parmesean
1/2 tsp salt
1/2 tsp pepper
1/3 C Chopped bacon (I used freshly cooked but you can use bacon bits if you prefer)
Preheat the oven to 350° F
Beat the eggs and milk together
Add everything else and stir until the mixture is evenly mixed
Pour into the pastry crust and spread out
Bake for 35-40 mins until the crust is golden and the quiche is set
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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Bacon Spinach Cheese Quiche
ingredients:
- 2 pie shells
- 1 pack of bacon cooked and chopped
- 2 medium onions diced
- 3 whole eggs
- 2 egg yolks
- 1 1/4 cups cream (i used 18%)
- 1/2 tsp salt
- handful of chopped spinach
- 200gs of shredded cheddar
- 200gs of gruyere cheese
Betty's Super Spinach Feta Quiche
Betty demonstrates how to make a Super Spinach Feta Quiche. This quiche uses a pre-made pie crust for simplicity, and it is filled with a great mixture of eggs, milk, butter, spinach and feta cheese. It bakes in the oven for a short time, making a quick and dramatic treat.
Super Spinach Feta Quiche
1 unbaked standard pie crust, rolled into a circle (I used a pre-made refrigerated pie crust, but you will find recipes for pie crusts in Betty's Kitchen, such as Plain Pie Crust.)
3 eggs, well beaten
1 cup milk
¼ cup butter, melted
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground white pepper
9-oz. package frozen chopped spinach, thawed and well drained (I used a paper towel to squeeze the spinach dry after draining.)
4-oz. crumbled feta cheese
Place the unbaked pie crust in a quiche dish or a 9-inch pie plate, pressing until the edges of the pie crust come up the sides to the top. Flute the top edge, if desired. With a fork, prick bottom and sides of pie crust. Place the pie crust in a 400-degree (F) oven and bake for 6 to 8 minutes, until golden. Remove from oven and set aside. Reduce oven heat to 375 degrees (F). In a large mixing bowl, combine 3 well-beaten eggs, 1 cup milk, ¼ cup melted butter, 2 tablespoons flour, ½ teaspoon salt, and ¼ teaspoon white pepper. Whisk or stir with a large spoon, until mixture is combined. Stir in a 9-oz. package of frozen chopped spinach (thawed and drained) and 4-oz. crumbled feta cheese. Pour mixture into baked pie crust. Place foil around edges to protect the crust from over-browning, if crust is already brown. Bake quiche at 375 degrees (F) for 25 minutes, or until a knife inserted in the center comes out clean. Let quiche sit in pan for 10 minutes. Cut into wedges and serve while hot. This is a quick and easy dish that is also tasty and impressive! I hope you enjoy it! --Betty
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Spinach Ricotta Quiche Recipe
Professional Baker Teaches You How To Make QUICHE!
Quiche is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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SAVORY PIE CRUST
Yield: Enough for one 2-crust pie
Prep Time: 15 minutes
Ingredients
4 cups (500 g) cake & pastry flour
1 ½ tsp (7 g) salt
1 cup + 2 Tbsp (250 g) unsalted butter, at room temperature and cut into pieces
½ cup (125 mL) cool water
2 eggs
Directions
1. Place the flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment (food processor not recommended.) Add the butter and mix with electric beaters (or on medium-low speed) until the butter is fully incorporated into the flour – it will have a sandy texture (the opposite of a conventional North American pie crust technique).
2. Whisk the water and eggs together and add this all at once to the flour. Mix ONLY until the dough takes on a rough, shaggy texture but does not come together. Do not shape or handle the dough but place it in a smaller bowl, cover the bowl with plastic wrap and chill for 2 hours to set the butter.
3. Turn the shaggy dough out onto a clean work surface and bring it together with your hands by flattening and folding the crumbs and crumbles in as you do. Divide the dough into 2 pieces and shape into discs.
4. At this point, the dough can be rolled and used as recipes specify, or wrapped and chilled or frozen for later use.
LEEK & GRUYERE QUICHE
Yield: 1 9-inch fluted quiche
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
½ recipe savoury pie crust
1 Tbsp butter
1 ½ cups (375 mL) chopped leeks, white and light green part only
1 cup (80 g) coarsely grated Gruyere cheese
4 large eggs
1 2/3 cups (400 mL) whipping cream
pinch grated nutmeg
pinch salt & pepper
Directions
1. On a lightly floured work surface, roll out the pastry to a circle just under ¼-inch thick. Line an ungreased fluted removable-bottom tart pan, dusted with flour, pressing into the edges well and trimming away any excess dough. Chill the pastry for 30 minutes.
2. Preheat the oven to 400 F (200 C). Place the chilled pastry shell on a parchment-lined baking tray. Pierce the bottom of the crust with a fork to prevent air pockets from forming. Place a piece of foil completely over the crust and fill the shell with raw rice or beans (or pie weights). Bake the crust for 10 minutes, then remove the foil with the weights and bake 10 minutes more. The crust will only brown at the edges, less than a traditional pie crust. Allow the crust to cool while preparing the filling.
3. Reduce the oven temperature to 350 F (180 C). Melt the butter in a sauté pan over medium heat and add the leeks, sautéing until tender, about 10 minutes. Sprinkle the leeks over the bottom of the cooled crust and top this with the grated Gruyere.
4. Whisk the eggs lightly, then whisk in the cream, nutmeg, salt & pepper (add just a pinch of salt, since most of the seasoning comes from cheese). Pour this slowly into the crust, allowing the filling to seep in between the leeks and cheese. Bake the quiche for 40 to 45 minutes, until it no longer jiggles when gently moved. Allow the quiche to cool for 15 minutes before slicing to serve.
Alternatively, the quiche can be baked a day ahead and chilled, then warmed in a 300 F (140 C) oven for 30 minutes before serving.
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