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Spinach, Bacon and Brie Quiche

 

I had Brie and spinach in the fridge and always have bacon on hand.  The toughest part was figuring out the best wine!

The Pastry

1 1/4 Cup All Purpose Flour

1/2 teaspoon salt

5 Tablespoons (1/3rd Cup) Butter

2-4 Tablespoons Cold water

Make sure the butter is really cold. Dice it up and mix it with the salt and flour until it resembles coarse breadcrumbs. Add a little water at a time and mix or knead until the dough comes together. You don't want it sticky at all. Roll it out until it's the size of the pie dish. Set into a standard pie or tart pan, spread evenly up the sides. If you have a standard tart pan, you may have some excess to trim off. If you are using a pie dish, you'll likely have extra pastry up the sides when the filling is in. Personally, I like the crunch, but feel free to trim it is you don't.

The Filling

6oz Brie

1 Cup Fresh Spinach, Chopped

4 slices Bacon, cooked crispy

5 Eggs

1/4 Cup Cream

1/4 tsp Salt

Freshly Ground Pepper

Preheat your oven to 350F. Cook the bacon until it is nicely crispy, then chop in into inch sized pieces. Chop up the Brie and layer it over the bottom of the pie dish. Cover with the chopped spinach, then sprinkle over the bacon.

In a separate bowl, whisk together the eggs, cream and salt and pepper. Pour over the fillings. Bake for 40-45 minutes until the pastry is cooked and the filling is set. Delicious warm or cold.

Makes 8 servings. Believe it or not, this quiche freezes beautifully wrapped in foil and then stored in a zip lock bag.  If having for breakfast a Mimosa works, but try it with a cool Chardonnay for dinner!

 

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