Wednesday, October 18, 2006

Bacon, Spinach and Feta Quiche

If you think you are eating healthier by eating at home, think again. Yes, you are cooking your own meal and have perfect control on the amount of ingredients used. But, there are certain food that just scream : "FATTENING". Tonight's dinner is a good example.

I made a quiche, using all the sinful ingredients I can ransack in my fridge. It was delicious. Because it was so, I started to worry that it may not be enough for both of us. So I went ahead and baked some frozen "beer-battered fish" because that seems to be the easiest thing to do when time is of the essence.

Of course all these were on top of the pot of rice I cooked and the oily chinese style chicken soup on the stove. I don't see what's healthy in this meal. But I will take note to make something lighter for tomorrow's dinner. I will try...

Though fatenning, this quiche is tasty and easy to make. I like to indulge in it once in awhile, or make it when we have guests over for dinner. There are many possible combinations in quiche, which is something I love about it. Versatility is important as far as budget is concerned. One thing that I like in my quiche is spinach. So I make sure I use spinach in every quiche I make. That's the only healthy ingredient in my quiche I guess.

Bacon, Spinach and Feta Quiche
the original recipe is

1/3 cup plus 3 tablespoons all-purpose flour
3 tablespoons cold unsalted butter
1 tablespoon cold vegetable shortening
1 1/2 tablespoons ice water plus additional if necessary
6 oz bacon, cooked and coarsely cut into 1/2-inch pieces
1 tablespoon olive oil
2 cups packed fresh spinach leaves, trimmed and washed thoroughly (about 5 ounces)(I used frozen spinach)
2 large eggs
1/2 cup heavy cream or milk (I use half cream and half non-fat milk)
1/3 cup crumbled feta cheese
1 to 2 tablespoons of light cheese spread

Preheat oven to 425°F.
In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.

While shell is baking, in a large skillet sauté spinach over moderately high heat until cooked. Remove skillet from heat and season spinach mixture with salt and pepper.Try to squeeze out as much excess liquid from spinach as possible and stir in one to two tablespoons of cheese spread. This helps to loosen up the spinach.In a small bowl whisk together eggs and cream.

Sprinkle feta over bottom of shell and arrange spinach mixture on top, follow by crumbled bacon. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.

Serves 2.

No comments:

Related Posts with Thumbnails