Lately I’ve been learning that many things are not what they seem to be when you look a little closer. I knew clouds cast shadows, but I should have known the shade conceals dirt and ugly truths. We shape our own perceptions of reality by selectively taking in that which bolsters the ego and protects the fragile, flaw-ridden mind. It’s time to take a hammer to the glasshouse, watch the fragments as they fall. They may brush our exposed skin as they shatter to the earth, drawing blood and tearing open wounds. One day we’ll pay the price for our own delusions. It’s only a matter of moments.
On a lighter note, I made quiche! Possibly for only the second time in my life. This is my idea of cooking and it only serves to reaffirm my bizarre liking for food that can be packaged and portioned out neatly. The list of oddities only grows….
Spinach and Bacon Quiche
makes a 7 inch quiche
For the crust:
175 grams all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
84 grams unsalted butter, cubed
1 large egg
1 teaspoon ice water
For the filling:
200 grams ready-to-use frozen baby spinach
100 grams thick-cut bacon, cut into bite-sized chunks
2 large eggs
120ml heavy cream
40 ml milk
salt and pepper
4 tablespoons freshly grated Parmesan
a handful of cherry tomatoes, halved
Make the crust: Place the flour, sugar and salt in a food processor and pulse for a few seconds. Add the cubes of butter and pulse until the butter has been coarsely mixed into the flour. Beat the egg together with the ice water and add to the flour mixture in 3 additions, pulsing after each addition. Turn the dough out onto a work surface and press together to form a ball. Flatten into a disk and chill for at least 3 hours.
Roll the dough out between two sheets of baking paper to a 1/4 inch in thickness. Transfer the dough into a 7 inch round cake pan. Prick the base of the crust all over with the tines of a fork and chill for at least 1 hour before baking.
Bake for 20 min at 200C. Let it cool to room temperature while you make the filling.
Make the filling: Fry the bacon over medium heat until lightly browned. Add the spinach, cooking until it has defrosted. Season with salt and pepper. Remove from heat and let cool slightly.
Whisk the eggs, cream and milk together.
Transfer half the spinach mixture into the crust. Sprinkle over a thin layer of parmesan. Add the rest of the spinach mixture. Pour the egg mixture into the crust. Give the custard a minute to seep around the spinach and settle in. You may not use all the custard. Arrange the cherry tomato halves on top and sprinkle another layer of parmesan over.
Bake for 30 to 40 minutes at 200C or until the top is lightly browned. Allow to cool slightly before serving.
wild reverie 