After being married for over a year it is interesting what has become a “Nathan job” and what is a “Katryn job.” I don’t see these roles ever changing nor do I want them to. For instance, I do all the laundry but I haven’t had to clean a bathroom in ages (I know, score!) Nathan makes the coffee and I pack our lunches. And lastly, when there’s bacon to be fried, it’s Nathan’s job. I can’t explain why, but in my brain frying bacon is a manly-man job and has an aura of mystery to it that I dare not invade with my feminine ways. So, I sweetly requested that Nathan fry up the bacon for this quiche while I rolled out the crust, chopped veggies and grated cheese. Nathan supplied a row of perfectly cooked bacon slices and all was right in the world.
I think the stellar teamwork is what knocked this quiche out of the park…it was delicious and the little sprinkle of feta put it over the top. Serve it with a mimosa for a perfect brunch!
7 large eggs, beaten
1 1/2 cups half and half
Salt and pepper, to taste
2 cups chopped fresh baby spinach, packed
½ pound bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 pie crust (recipe follows), fitted to a 9-inch glass pie plate
⅓ cup feta cheese
¼ cup chopped green onion
1 tomato, thinly sliced
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Sprinkle green onions and feta on the surface of the quiche and arrange the tomato slices on top. Bake for 45-55 minutes until the egg mixture is set. Cut into 8 wedges and serve with mimosas!
Easy as Pie Crust Recipe:
(Based on this recipe.)
I had almost given up on homemade pie crust. Crusts can be so finicky and hard to work with and I’ve ended up with dense and tough crusts in the past. However, this crust was a winner! Flaky and light and everything you want a crust to be. Nathan doesn’t like crust and he ate it!
Make sure you work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight.
1 ¼ cups all-purpose flour, plus extra for rolling
½ cup (1 stick or 4 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
½ teaspoon salt
½ teaspoon sugar
3 to 4 Tbsp ice water
Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.
Remove dough from machine and place in a mound on a clean surface. Gently shape into a disc shape. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
Add filling to the crust.