Food, Travel, Design and the occassional wordiness

Bacon Spinach Quiche (Rx for first snow of the season) November 12, 2013

20131112-090434.jpg Quiches are the best. Warm, light, flaky and full of flavor. I love baking them because they are one of the few things where I think I can replicate the taste from my Mom’s kitchen. In short, they smell like childhood and taste like home. Want another reason to love quiches? They can be your kitchen-sink, dump-your-leftovers, clean-your-fridge and with a little skill, no one ever knows.

But today I had a special reason to throw together this amazing-ness at the wee hours of 6:50 AM. It’s snowing. First snow of the season is generally curl-up-and-love-the-window day for me. But immobility, aches and grogginess from yet another sleepless pregnant night didn’t make for a optimistic cheery morning. Also it’s windy and raining, so the idea of enjoying snow is, well, best left for another day.

It’s whiny time for me, which means I could use some bacon. I decided I am not going to go out. All day. No way. Today is the perfect day for staying in, hogging on bacon and catch up on all the sleep the last couple nights deprived me of. Not going to go out, even though I didn’t have chives, or green onions or cheese that I thought I needed.

So here’s what I did with what I had:

1. Refrigerated pie-crust, rolled out and then laid out on a greased baking pan. Mark with your fork, it will avoid puffing up of the pie crust. Then bake for 10 minutes at 450F or per instructions on package.

2. Spinach (1 cup at least*): as the first layer on your semi-baked crust. (If I had basil, I’d add a little here)

3. Bacon (1cup at least*): Coarse chopped and cooked, then used as layer 2 on top of the spinach.

4. Red onions (3/4 cup): Chopped and cooked in the bacon fat (I love bacon fat so much, it makes me philosophical) until cooked and caramelized. Then layer on top of the bacon.

5. Whisk 3 eggs with 3/4 cup milk. Add salt and pepper to taste (I used very, very little because I expected the bacon to have a stronger flavor). Pour over all the toppings. If I had cheese, I’d spread a little here.

6. Put it back in the oven for 20 minutes at 350F. I didn’t reduce the temp from 450 to 350 until this point.

7. After 20 minutes, switch off the oven  and let stand inside for a few more minutes if still runny. Please note it will look soft and glossy which is good. It means it’s not burned.

8. Take out, let cool (or not, I didn’t), cut and enjoy.


Optional toppings and inclusions: Basil, diced tomato,  sun-dried tomatoes, cheese, sour cream, creme fraise.

Who am I kidding? I am optimistic, that’s why I bake. I live for bubbly crusty outcomes and the comfort of knowing when you mix eggs and milk and flour and bake them, good things happen**. Life smells tasty. You know what else I am thoroughly grateful for– spending this groggy day with the little ones. The snuggly puggle next to me, the screaming buns dozing off in their room and the one that’s kicking (and likely screaming) inside me asking for more quiche. I can feel he’s a foodie in the making and I can’t wait to, one day, share quiches and the smell of my childhood home with him. One thing I’d need is Santa*** to read this and get that ceramic pie-pan on its way. (Yes, in addition to the gorgeous healthy happy baby you have planned for me)

*at least = to taste. It is totally okay to eyeball quantities like bacon. My grandmother never used a measuring cup and we are still striving to cook like her.

**“You know what I love about cooking? I love that after a day where nothing is sure … you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. It’s such a comfort.”  (Julie Powell, Julie&Julia movie)

***Sometimes a name I call myself.


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