quiche essentials: spinach, mushroom, bacon tart

How To Make quiche essentials: spinach, mushroom, bacon tart

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  1

  PREP/PREPARE
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  2

  Chef’s Tip: One of the tricks to making a good quiche is the proper balance of liquids in the recipe. There are a lot of places that liquids can hide, and ruin the dish. So, we are essentially going to precook our veggies, and remove as much hidden moisture as possible.
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  Gather your Ingredients (mise en place)
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  Place your pie crust in a tart pan, and blind bake in a 350f (175c) oven until it begins to brown, about 10 – 12 minutes.
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  Place the crust in the fridge, and move on to the filling.
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  Chef's Note: If you are looking for a really yummy savory pie crust, here ya go: https://www.justapinch.com/recipes/main-course/savory-pies/pastry-essentials-cream-cheese-pie-crust.html
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  Add the bacon to a large skillet over medium heat.
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  Cook until the bacon begins to brown, and renders its fat into the skillet, about 5 – 7 minutes.
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  Remove the bacon with a slotted spoon, and drain on paper towels.
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  Add the onions to the skillet, and cook them in the bacon grease, until they begin to soften, about 3 – 5 minutes.
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  Add the garlic, and cook until fragrant, about 60 seconds.
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  Add the mushrooms, and cook until they soften and release their moisture, about 5 – 7 minutes.
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  Add the spinach, and continue to cook until most of the moisture has evaporated, about 3 – 5 minutes.
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  Take the skillet off the heat.
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  Place a rack in the middle position, and preheat the oven to 375f (190c).
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  Grate the cheese.
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  Chef’s Note: You could use different cheeses; however, some cheese get very oily when cooked. I choose Gruyère because it is very stable when heated, and it is a perfect complement to the other ingredients in this recipe.
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  Add the eggs, evaporated milk, salt, mustard powder, pepper, and nutmeg to a bowl, and whisk to combine.
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  Add the cheese, milk/egg mixture to the skillet, and mix to combine.
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  Remove the tart crust from the fridge, and add the filling.
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  Add to the preheated oven, and bake until bubbly, and beginning to brown, about 35 – 40 minutes.
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  Chef’s Note: If you really want to give this recipe an added level of flavor, sprinkle a bit of freshly-grated Pecorino Romano on the top before placing it into the oven, and then sprinkle a bit more on when you take it out.
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  PLATE/PRESENT
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  Serve while still nice and warm. Enjoy
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  Keep the faith, and keep cooking.
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