Spinach and bacon quiche from Around My French Table: More Than 300 Recipes from My Home to Yours (page 160) by Dorie Greenspan

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Notes about this recipe

  • PinchOfSalt on July 04, 2022

    Made this for some friends. It was a big hit. Used frozen chopped spinach, defrosted, drained in a colander, and then squeezed thoroughly to eliminate as much liquid as possible. Took significantly longer than expected to bake in my oven, so perhaps there still was excess liquid? Also, used extra large eggs (the two smallest ones in the carton) instead of large, because that's what I had. In any case, the crust (which did crack during rolling, but no problem to fix that) was nice and flaky and overall the quiche was very well received. Strangely, the bacon did not stand out in the filling. I'd happily make this again.

  • stef on May 17, 2022

    The crust dough recipe is my goto for tarts. Loved the spinach and bacon combination. Nice with salad and a glass of white wine.

  • Delys77 on January 18, 2022

    The filling in this is just lovely. Nice light custard with tonnes of filling makes for a very tasty quiche. I used turkey bacon and it was still good. Lovely dish.

  • Lepa on April 05, 2020

    My family loved this. As others noted, it didn't have as much egg and/or custard as other quiches but that worked well here. I had some problems rolling out the tart crust but think it's because I didn't let it warm up enough after chilling (it kept cracking). I am determined to master crust and pastry during this quarantine so I'll probably make this again soon.

  • Jviney on March 30, 2019

    This was a huge hit. Not too heavy, just perfect flavor. I made the tart dough in the food processor and it was flaky and delicious.

  • Zosia on May 28, 2016

    The filling was very flavourful and less custardy than many recipes with a high ratio of spinach-bacon to egg mixture. Meat lovers barely noticed the spinach but there was enough going on that the bacon didn't overwhelm the other ingredients. The author's tart crust recipe was easy to make and held up well against the moist filling.

  • thekitchenchronicles on June 23, 2015

    One of the best quiches I've made. So rich, buttery and flavorful with the baby spinach and bacon. Also great recipe for the tart crust. Could have eaten the whole thing myself. Reviewed on my blog: http://www.thekitchenchronicles.com/2015/06/22/tomato-sauce-with-porcini-mushrooms/

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