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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Your quiche is picture perfect, Mardi! So glad you enjoyed~
Merci!
I just adore quiches…adore this one!
A lovely French bistro-style dinner! Beautiful pictures, as always 🙂
Many thanks. And yes, a perfect bistro-style dinner!
This looks like the perfect quiche!
It was delicious!
That is one beautiful looking quiche Mardi!
Thanks, it’s one of my better ones!
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 🙂
I like seeing how everyone interprets the dishes too!
Great photos! I am back in the kitchen! I made this one too. Simple and tasty.
Yay – so glad to have you back!
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.
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 :-(.
I think you could use any filling you wanted with this recipe and it would be wonderful!
Gorgeous photos! I’m wishing I had a slice of this right now!
Actually, on a Sunday morning, so am I!
ooooh arugula!! That is a fantastic idea… I need to try that! Looks gorgeous!
Thanks Kate!
Stunning!
So kind – thanks!
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.
Whenever you get here, there’s a glass of wine and a slice of quiche for you!
One word – AMAZING! Oh and DELICIOUS and WANT. 🙂
Happy Friday!
Heather
Thanks Heather!
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!
Yes I agree that homemade pastry makes all the difference!
How do you like the bitterness of arugula in this quiche? Mouthwatering picture!
I actually didn’t find it bitter at all…
I love quiche, and this one looks beautiful. It’s making me hungry 🙂
Thanks – I was pleased with how it turned out.
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.
It’s a wonderful summer dish!
My kind of food…. beautiful. french. delicious. Nice job!!
It doesn’t get much better than this!
Simple and delicious! The best combination.
A really good combination, yes!
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!!!
🙂 When I read it I was skeptical but like most Dorie recipes it was awesome!
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!
The shell is pre-baked and every time I have made a quiche I have done that but to no avail. I love the ratio of custard to filling in this one and will be using it again.
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
This recipe is definitely one to try if you don’t like soggy quiches!
Your quiche has beautiful color, and I love your cute salad. This was a fun one to come back for!
Yay – welcome back!
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…
See and I was ok with the ratio!
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.
Aw Gail – thanks so much. Coming from you that is high praise indeed!
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 🙂
Really? I have seen a ton of quiches in my time with bacon…. In any case, this is a much easier way to serve breakfast, all neatly ensconced in its pastry case!
Beautifully done Mardi. Love the substitution of the arugula. Wasn’t this recipe wonderful?
A fab recipe that I will go to again and again!
Mardi, your quiche looks flawless and delicious!
Thanks, I got lucky this week!
I wanna eat the crust. Just that beautiful golden crust. Gorgeous quiche, Mardi. Hopefully I’ll make mine tomorrow.
The crust worked out very very well this time!
Wow ! Delicious food..
I’ll try it..
Thank you. It really is very good.
Quiche is one of those brunch foods that I have always loved… and the crust on this one looks so delicious! Great work!
An awesome brunch food!
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!
See now I think *I* should get the baking book now too!
It is perfect! I should have let mine brown a bit more, but I am always worried about burning the crust. It’s a beautiful quiche.
I am always worried about burning the pastry but this time it worked!
Beautiful quiche, Mardi! I need to get one of those pretty ridged tart pans stat. Hope you had a great birthday party yesterday!
Yes it makes it look nice, doesn’t it!
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!
Me too – that crust is amazing!
lovely quiche! and the photo is beautiful 🙂
Cheers Penny!
Quiche is one of my favorites… This one looks amazing!
It’s a GREAT recipe!
It looks just perfect!
It was near perfect!
Wow – this looks great! Your photos are awesome
Thanks so much!
I also liked the ratio on this one. I’ve never had cooked arugula, but I love it raw, so I’m going to try that. Nice job!
It takes a lot of the bitterness out of it!