This week’s French Fridays with Dorie recipe, Spinach and Bacon Quiche (p. 160 – 161) was a relatively simple one – even the pastry worked out for me this time. I tend to think of quiches and the like as being complicated and taking ages to make but I honestly whipped this up in about 30 minutes (not counting the resting time for the tart dough). It’s a satisfying light lunch or dinner (or breakfast, as Dorie points out). Perfect with a green salad…
What I really liked about this recipe was that it was not overly eggy or cheesy – so often, quiches disintegrate into a soggy mess as the custard seeps into the dough, but this one is more filling than custard and only has a tiny bit of cheese in it. I chose to make it with arugula rather than spinach as that’s what I had on hand – like many of the Dorie recipes, it’s very versatile. I need to remember that most days I probably have the ingredients on hand to make this for dinner. The dough only needs to chill for 3 hours (or up to 5 days) so you could feasibly prepare it in the morning and bake it for dinner. As school winds down, this is what I will be hoping to do. More from-scratch baking and cooking.
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Go on, treat yourself – join us in 2011! There are some GREAT recipes coming up!