Quiche

INGREDIENTS:
​ 1 pie crust pastry
​ 3 large eggs
​ 1 cup milk
​ 1/2 cup heavy cream
​ 2 teaspoons kosher salt
​ 3 bacon rashers, diced (optional)
​ 1 brown onion (finely chopped)
​ 1 cup spinach
​ 1 cup grated cheese
​ 1/4 tbsp chives( finely chopped)
​
​ METHOD:
​ 1 Preheat oven to 180°F
​
​ 2 Place pie crust in a metal or glass pie plate for the pre-bake, then place it into the
oven.
​
​ 3 While your crust blind-bakes, set the bacon in a cold skillet over medium heat. Cook,
stirring occasionally, until crisp, 4-6 minutes. Remove with a slotted spoon and set aside.
​
​ 4 In the same skillet, add onions to the rendered fat. Season with salt and pepper, and
cook until translucent, 5 to 10 minutes. Remove from heat, and transfer to a bowl with
the cooked bacon.
​
​ 5 Whisk eggs, milk, and cream in a large bowl until frothy and well-combined. Add a
teaspoon black pepper.
​ 6 Sprinkle 1/2 of the cheese over the bottom of the cooled (blind-baked!) pie crust, then
add the bacon, onions and spinach in an even layer.
​ 7 Pour the egg mixture over the quiche filling, and top with the remaining cheese.
​
​ 8 Bake until the quiche is golden brown all over and the custard is set—you’re looking for
a very light wobble, not ripples—about 40 minutes. If the edges of the crust start getting
away from you, pop some tin foil over the singed bits and carry on.
​
​ 9 Let cool to room temperature before serving. Top with chives.
​