French Fridays with Dorie: spinach and bacon quiche

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…

Dorie Greenspan quicheand a glass of white wine.

Dorie Greenspan quiche

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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80 thoughts on “French Fridays with Dorie: spinach and bacon quiche”

  1. Looks very tasty! I’m a big fan of FFWD because I love seeing everyone’s interpretation of the dish. Nice switch up with the arugula! Thanks for sharing 🙂

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  2. This was a delightful light dinner.

    Mardi’s right re the quiche-iness. 🙂 This was nicely balanced. And of course the bacon made it – the only thing that would be better is if it was our homemade bacon.

    To be honest we had two bottles of open wine we needed to finish, so our pairing wasn’t ideal. (Both wines were Australian jobbies I got in a grab-bag shipment that were substandard. The white was too hot and the red was fine – but too heavy for this.) Riesling was my pick the second day for leftovers, which paired nicely.

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  3. Lovely-looking quiche, Mardi. I didn’t make mine with bacon but it still tasted incredible! Now just waiting for blogspot to be back to normal so my post will be up :-(.

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  4. I think Dorie would applaud you for using what’s in your kitchen and not running out for some spinach. Sign me up for the place seating with the wine please.

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  5. Looks beautifully perfect. Makes all the difference making your own pastry: you’ve inspired me to do this more often. I’m always too tempted to reach for the ready-made, rolled puff pastry to kill time!

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  6. That quiche looks perfect. I thought it a simple dish to make
    and would be ideal for summer eating. A lovely salad goes so
    well with it. Tricia and I both thought the recipe was very
    tasty and we will both be making this again.

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  7. Your quiche is absolutely gorgeous!!! I am really enjoying Dorie’s book and I love reading about your adventures with the recipes!!

    When I read this recipe I also thought it was wonderfully balanced – so glad to hear that it really is!!!

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  8. I’ve been having a ‘quiche’ thing going on lately; not sure why but have loved experimenting…and I DO have some of my homemade bacon so thinking quiche it is. I’ve got the arugula and the cookbooks so it now seems to be calling my name.

    I hate the sogginess that can happen too; ever tried pre-baking your shell just a bit? I’ve heard it can help with that so I’m trying it this weekend. I probably should have done that experiment 2 decades ago but not the first time for me that better late than never prevailed!

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  9. I was just thinking this morning that I haven’t made a quiche in ages. Probably for the reason you mentioned – worrying that the crust will be soggy. I’m glad to know that the filling is more like custard. That appeals to me too.

    It’s so cool that the group is testing the recipes for us and posting the results. I’ll make a note on the page in my book.
    Sam

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  10. Lovely pictures, as always. I was very surprised at the custard to filling ratio – I guess it made sense in light of the fact we are using a tart pan – but I kept wanting to add more eggs…

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  11. Great idea, Mardi….I’d much rather have the arugula than the spinach. Your crust is so beautifully browned, too!!! Pardon me….must mop up the drool from my chin now.

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  12. Most people don’t put bacon in the quiche, but rather serve it on the side. This looks like a great go-to recipe for brunch at home! I love quiche, but I rarely make it! I’m definitely going to check out that recipe 🙂

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  13. This looks so good! Love Dorie Greenspan- have her baking book, but now I feel I should buy this book as well. Thanks for whetting my appetite with your lovely photos!

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  14. Beautiful quiche, Mardi! I need to get one of those pretty ridged tart pans stat. Hope you had a great birthday party yesterday!

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  15. I’ve always liked quiche, but I agree, Dorie’s proportions are better. And the crust. The more times I make it, the better it is (oh, that’s probably the point!) glad you enjoyed!

    Reply

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