Quiche with spinach and bacon
8 servings
60 minutes
Quiche with spinach and bacon is a refined representative of European cuisine that originates from French traditions. This open pie captivates with its combination of crispy shortcrust pastry, delicate creamy sauce made from eggs and cream, as well as aromatic bacon and fresh spinach. Bacon adds richness and a salty flavor to the dish, while spinach contributes lightness and freshness. Swiss cheese enhances the depth of flavor, creating an appetizing stretchy texture. Quiche is perfect for a cozy breakfast, hearty lunch, or elegant dinner. It can be served hot or cold, making it a versatile treat. This pie is a true gastronomic journey that combines tradition and modern taste!
1
Preheat the oven to 180 degrees.
2
In a well-heated pan, fry the bacon until crispy. Transfer to a paper towel, then cut into small pieces.
- Bacon: 500 g
3
In a blender, beat the eggs with cream, salt, and pepper.
- Chicken egg: 6 pieces
- Double cream 40% fat: 1.5 glass
- Salt: to taste
- Ground black pepper: to taste
4
Place the rolled dough in a round mold (22–23 cm) with low sides, press it down, and trim the excess.
- Shortcrust pastry: 300 g
5
Spread finely chopped spinach on the dough, then bacon and grated cheese. Pour with the egg mixture.
- Baby spinach: 2 glasss
- Bacon: 500 g
- Swiss cheese (Emmental type): 150 g
- Chicken egg: 6 pieces
- Double cream 40% fat: 1.5 glass
- Salt: to taste
- Ground black pepper: to taste
6
Bake for 35–45 minutes until done.
