Bacon and Spinach Quiche – crumbly shortcrust pastry with a delicious bacon, spinach and cheese filling!
My sister has recently become a homeowner and last weekend we all arrived at her new pad to officially ‘warm the house’!! She’d asked me to make a quiche and knowing how popular my Bacon and Spinach Quiche is at family occasions it was an easy decision to make! I’ve been baking and bringing my quiche along to family parties for a few years and I thought it’s time to share this recipe with my lovely blogger friends!
I am a huge fan of pastry, I just love making it and it’s so versatile! From shortcrust to choux I think it’s awesome ❤️ This recipe calls for a classic shortcrust pastry made with just 3 ingredients; flour, butter and water – easy as A, B, C or 1,2,3… you can quickly whip this up, fill with pretty much anything and enjoy your homemade delight! I promise you the extra effort of homemade pastry is definitely worth it when you bite into warm crisp pastry and feel the satisfaction that you’ve made it!
The bacon and spinach combo is a classic too – they complement each other so well it makes for a scrummy quiche filling! The salty bacon combined with softly cooked spinach and a mild cheese flavour is just so delicious you’ll be cutting yourself a generous slice! I had a little pastry and filling left over as well so I made a few mini quiches which tasted so so good because all things taste better when they look cute, right?!
This recipe for a Bacon and Spinach Quiche is super tasty and it went down a treat at my sisters housewarming – and I guarantee your family and friends will love it too! I sometimes switch out the spinach for rocket and in mushrooms as well – delicious either way! ❤
For the pastry –
200g plain flour
100g unsalted butter, chilled and cubed
For the filling –
8 rashers of unsmoked bacon
200g baby spinach, de-stemmed
100g mild cheddar cheese
1 onion, finely chopped
150ml single cream
2 large eggs
3 tbsp olive oil
salt and pepper
1 – To make the pastry – rub the butter into the flour with your fingertips, continue to rub together until the mix resembles breadcrumbs. Add 3 tbsp of cold water and bring together to form a dough, if it’s not coming together you can add another tablespoon of water but be careful as you don’t want a wet dough! Knead the dough for a few minutes on a well floured surface and chill for 30 minutes.
2 – Preheat the oven to 180C and grease an 8inch fluted tart tin. Roll out the chilled pastry and line the tin with the pastry. Lay a piece of baking paper on top of the pastry case and fill with baking beans or rice if you don’t have these. Bake for 10 minutes until the case starts to colour. Take the pastry case out of the oven and remove the paper and the baking beans/rice, then return to the oven for a further 5 minutes. Set the baked case aside while you make the filling.
Top tip: When lining the tin with the pastry case you can use an offcut of pastry to push the pastry into each flute for a defined and pro finish!
2 – To make the filling fry the onion until soft and set aside. Then fry the bacon until just crisp and lay out onto kitchen towel to drain off any fat to avoid a greasy filling. Once the spinach has been de-stemmed dry fry for a couple of minutes until it just begins to wilt, set aside to cool.
3 – Mix the cream, milk, grated cheese and eggs together until fully combined. Stir in the onions, bacon and spinach. Season with salt and pepper. Fill the pastry case with the filling, almost to the top of the case and bake for 30- 40 minutes. You’ll know it’s ready when the pastry is golden brown and the filling is starting to turn brown.
Note: the filling might sink a little as it cools but don’t worry this is normal!
4 – Allow to cool before removing from the tin – ENJOY!