Quiche with Goat Cheese, Spinach, Mushrooms, Roasted Tomatoes & Basil
Here is a great quiche recipe that is versatile with many of our products. You can use rendered bacon, sausage or chorizo, ham or in this case British back bacon.
Ingredients:
1 package Beeler’s British Back Bacon, cut in strips (I used 3/4 of the package in the quiche and ate the other while waiting for quiche to cook)
1 1/4 cups ap flour/gf flour
1/2 cup salted butter, cold and cubed
1 tablespoon wine vinegar
5 eggs
1/2 cup heavy cream
2 shallots, diced and caramelized with rendered bacon fat previously reserved
1 clove garlic, minced
5 torn basil leaves or a squirt of pesto
a pinch of Italian seasoning
1/2 cup sautéed mushrooms
1 large handful of Spinach, sautéed
10 cherry tomatoes, cut in half (cook in a stainless steal pan with olive oil and fresh herbs, 325 degrees for 12 minutes or until concentrated) You could also use sun dried tomatoes to substitute.
3 ounces goat cheese
salt and pepper to taste
Instructions:
1 Preheat the oven to 375° F.
2 Combine the flour of choice and the butter in a mixer with the paddle attachment. Mix on low until the butter is mostly incorporated, but some small size pieces of butter remain, about 2-3 minutes.
3 Combine the vinegar and the water. With the mixer running, slowly add the liquid until the dough comes together loose, adding a bit more water if required. Do not over-mix as the dough should not be sticky. Pour the dough onto a piece of plastic wrap and shape into a cylinder. Cover and refrigerate for about 25 minutes to chill.
4 Combine the eggs, heavy cream, salt, and pepper in a medium bowl and whisk together.
5 Roll out the dough on a floured surface and fit into an 11-inch pie pan. Spread the sautéed ingredients on the bottom, and then layer with the back bacon, the goat cheese and tomatoes. Place the pie pan on a baking sheet and pour the egg mixture over the top, making sure to cover everything evenly.
6 Bake for approximately 35 minutes or until a knife inserted into the center comes out clean. Let stand for at least 20 minutes before slicing and serving. I like to let come completely to room temperature before I pop out of the pan and cut.
7 Cut into wedges and individually wrap for the next few days if you didn’t enjoy in one sitting.
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