Quiche Essentials Spinach Mushroom Bacon Tart Recipes

SPINACH, BACON AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375°F.
• Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
• Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
• With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
• Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
• Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

ROCKET, MUSHROOM & BACON QUICHE

Steps:

• To make the pastry, rub the flour, salt, butter and thyme into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.
• Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.
• Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.
• Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1.
• To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste.
• For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.
• Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.
• Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.
• Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.
• Remove and trim the pastry edge so that it's in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.

BACON AND SPINACH QUICHE

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg yolk and 2 tablespoons ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap, and using wrap and your hands, form into a disk. Refrigerate, wrapped, at least 30 minutes and up to 4 hours.
• On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1-inch overhang. Tuck overhang under and crimp as desired. (To create arc pattern, press a spoon into dough.) Wrap in plastic; freeze at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees. Line crust with parchment and fill with dried beans or pie weights. Bake until dough underneath parchment is dry, 25 minutes; remove parchment and beans. Bake until golden, 8 to 10 minutes more. Let cool slightly.
• Filling: Reduce oven temperature to 375 degrees. Whisk eggs until smooth, then whisk in cream, milk, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in half of bacon and cheese. Pour custard mixture into crust, stopping just short of the top; be careful not to overfill. Press spinach into custard, leaving some poking out from top.
• Sprinkle with remaining bacon and cheese. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

BACON QUICHE TARTS

Steps:

• Preheat oven to 375°. In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion. , Separate crescent dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. , Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion. Freeze option: Freeze cooled baked tarts in a freezer container. To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

HEARTY BACON-SPINACH QUICHE

Steps:

• Combine ingredients.
• Pour into pastry-lined quiche dish or uncooked pie crust.
• Bake at 400° for 40 minutes or until middle is done.
• Serves 6 to 8.

MUSHROOM & BABY SPINACH TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don't trim them yet. Chill in the fridge or freezer for at least 15 mins.
• Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.
• Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

BELLE AND CHRON'S SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
• Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.