I love spinach and artichoke dip. You know, with bacon. And oodles of cheese. Mmm. I'm in heaven just thinking about it.
So, why not enjoy the fun in quiche form?
Bacon & eggs? Check.
Let's rock and roll.
Spinach & Artichoke Quiche
1 cup flour
½ tsp salt
½ tsp pepper
3 tbsp cold butter, in chunks
4-5 tbsp ice water
2 cloves of garlic, minced
¼ large sweet onion
2 slices bacon
4.5 oz spinach leaves, well washed and shredded
14 oz can artichoke hearts, chopped
1 cup milk
½ cup shredded Swiss cheese
½ cup shredded Parmesan cheese
I use a food processor to make pastry. Pulse together flour, salt and pepper two or three times. Add butter chunks and pulse about 10 times, until it is well cut in. Add ice water through chute, 1 tbsp at a time, just until dough sticks together when you form a little ball.
On a piece of plastic wrap, pat the dough into a 4" circle. Chill in fridge for 30 mins.
Preheat oven to 450º.
Once finished chilling, roll out to the size of your pie tin/tart tin, and place in the freezer for 5 mins to firm up.
Prick bottom with fork, and bake in oven for 20 minutes, until just golden. Let cool on rack while you assemble the filling.
Reduce oven temperature to 375º.
Cook bacon in skillet. Remove, crumble and drain off all but 1 tbsp fat.
In the same pan, sauté garlic and onion until translucent. Add shredded spinach leaves and cook until wilted. Throw in crumbled bacon and chopped artichoke heart. Pour into pastry crust. Cover with cheeses
In a bowl, whisk together eggs and milk with some pepper. Pour over filling.
Place quiche in oven on a baking sheet and bake for 50 mins.
Remove, let cool on rack for 20 minutes and serve wedges with a green salad if you're not feeling hectic.