Buttermilk Bacon Spinach Quiche Food

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

BUTTERMILK QUICHE WITH HAM, CHEDDAR, AND CHIVES

Steps:

• Mix the flour and salt together in a bowl. Add the shortening and butter and rub both into the flour using your hands until the mixture is coarse and sandy with some larger bits of butter. Place the bowl in the freezer for 30 minutes.
• Preheat the oven to 350ºF (180ºC). Remove the bowl from the freezer. Add the ice water to the bowl by the teaspoon, mixing well between each addition with a fork. Once the dough can hold itself together in a rough ball when pressed with the fork, it's ready.
• Dust a work surface lightly with flour and turn out the dough. Lightly flour the top of the dough then gently roll it out with a rolling pin. Roll the dough slightly larger than the circumference of a 9-inch (23-cm) pie plate.
• Once rolled, gently turn the pie plate upside down on top of the dough. Use a paring knife to trim around the pie plate, leaving a 1-inch (2 ½-cm) border around the edge of the dish. Starting at one edge of the dough, carefully roll it around the rolling pin all the way to the other side. Lift the rolling pin up and then over onto the pie plate. Unroll the dough so it drapes over the entire top of the plate. Carefully adjust the dough to center it in the pie plate if necessary.
• Use your hands to gently and quickly pat the dough down and into the bottom of the pie plate, as well as up and over the edges of the plate. Press your fork around the edges of dough around the entire plate to crimp. Use a pair of scissors to trim any excess dough, leaving a small perimeter of dough hanging over the plate to account for shrinkage in the oven. Lightly prick the bottom of the dough evenly all over with the fork to make steam vents.
• Place the pie plate in the preheated oven and par bake it for 18-20 minutes. While the dough is in the oven check it periodically for puffing. You may need to poke a few extra holes, or gently press down any puffed up air bubbles with the fork as it bakes.
• Once baked, remove the plate from the oven and set the crust on a wire rack to cool.
• In a large mixing bowl, whisk the buttermilk, eggs, Dijon mustard, salt, and pepper together until smooth.
• Scatter half of the cheddar over the the bottom of the pre-baked crust. The crust can be warm or cooled. Top the cheese with the ham, onion, and chives. Pour the egg custard over everything and finish the top with the remaining grated cheese.
• Dip a pastry brush into the egg filling and brush the outer crust edges around the entire pie plate. Carefully place the quiche in the oven and bake it for 30 to 33 minutes. Transfer the quiche to a wire rack and let it cool for a minimum of 30 minutes before slicing. Serve the quiche warm or at room temperature, alone or with a simple green salad.

LOWER-CAL BUTTERMILK BACON SPINACH QUICHE

Steps:

• Brush pie shell with egg yolk at 400 degrees.
• Weight the center of the pie shell down with pie weights (you can also use dried beans to do this).
• Fry and drain bacon on paper towel.
• Dice bacon.
• Mix together buttermilk, cream, eggs and Swiss cheese.
• Add drained spinach, bacon and cayenne pepper.
• Pour into pie shell (You can skip the pie shell and pour directly into a ungreased pan).
• Bake for 1 hour at 350 degrees or until solid.
• The nutritional info does not take into account the pie shells which are optional.

BACON AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet.
• Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.

SPINACH BACON QUICHE

Steps:

• In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.

BACON AND SPINACH QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
• On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
• Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
• Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

BUTTERMILK BACON SPINACH QUICHE RECIPE

Steps:

• Brush pie shell with egg yolk. Bake at 400° for 10 minutes. Mix buttermilk, half & half, eggs and cheeses. Add spinach, bacon and spices. Pour half in 9"x 9" pan and half in 9" pie shell. Bake at 350° for 1 hour.

SPINACH QUICHE WITH BACON

Steps:

• Heat oven to 350°F.
• Line 9-inch pie plate with crust; flute edge.
• Toss cheese with flour in medium bowl. Add remaining ingredients; mix well. Pour into crust.
• Bake 1 hour or until knife inserted in center comes out clean.

BACON & SPINACH QUICHE

Steps:

• In a frypan, melt butter and sauté onion and bacon until onion is translucent.
• Heat spinach and drain on paper towel. Add drained spinach and corn to bacon and onion mix and cook on low for a further 5 minutes.
• Take off heat and mix in mayonnaise and mustard . Season with salt and pepper to taste. Allow to cool to room temperature.
• Beat eggs and milk and add to other ingredients. Add 1/2 of the cheese. Stir to combine.
• Defrost pastry. Grease 2 quiche/pie tins and line with pastry. Divide egg mix evenly between the 2 tins.
• Top with sliced tomato and remaining grated cheese.
• Cook in a preheated oven (200°C/400°F) for 25-30 minutes or until golden and set.