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1
Prepare the pastry dough: Measure out flour in a bowl and add cold butter chopped into small pieces.
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2
Mix by hand and when it starts to firm up, add about 1 Tbsp water and mix some more.
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3
On a well floured surface, knead into a ball, then cover with plastic wrap and refrigerate for at least 10-15 minutes.
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4
Preheat Oven to 325F/160C.
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5
Take out dough and place on your floured surface again.
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6
Roll out pastry dough with rolling pin.
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7
Sprinkle more flour if it starts to stick.
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8
Roll until it's big enough to cover sides of tart or pie dish, plus a little extra to fold over.
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9
Lay over dish and fold over sides.
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10
Press with fork for a little accent.
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11
Cover with foil and weigh down with dry beans or pie weights.
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12
(this will keep the center from puffing up).
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13
Bake at 325F/160C for 10 minutes.
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14
Pre-baking the pie dough keeps it from getting too soggy when you add in the quiche mixture.
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15
Remove from oven and set aside.
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16
Raise oven temperature to 375F/190C.
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17
Meanwhile, whisk together eggs and cream until well mixed...
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18
...Then mix in cheese.
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19
Season with a little salt and pepper.
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20
I also like to add a couple pinches of nutmeg.
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21
It gives the quiche a lovely flavor!
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22
Lay out bacon, wilted spinach, and leek/onions in the pre-baked pastry shell.
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23
Pour over egg mixture.
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24
Bake in oven for 30-40 minutes, or until set and golden brown.
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25
Let cool until lukewarm, about 15 minutes.
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26
If you're careful, you should be able to lift the quiche right out of the pan without the pie shell breaking!
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27
Slice and enjoy!
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28
Goes great with salad ;)
