Spinach and Bacon Quiche: French Fridays with Dorie on Friday!

Well, I did it. I made the French Fridays with Dorie recipe before Friday and posted about it on Friday. This really is Friday the 13th - strange things are happening.

But here’s something even more amazing: I made a tart dough from scratch and it worked. If you’ve been reading my blog for a while, you know I am “dough-a-phobic” and felt triumphant when I conquered a pie crust last December.

French Fridays with Dorie featured in Oprah Magazine!

So what possessed me to make a tart crust from scratch in the middle of the week? This wonderful community known as French Fridays with Dorie, who, by the way, was just written up in the latest Oprah magazine. The group and its founders are worthy of the coverage for many reasons but certainly because the community encourages its members to cook what they might not have the guts to do on their own, offering guidance and support along the way.

While I was preparing this recipe, another member from the blog OneWetFoot, was encouraging me on Twitter as we shared our experience. How great is that? There is also a problems and questions section on the web site for each recipe where you can post a question and have members of the group provide answers and advice.

Spinach and Bacon Quiche

Now on to the dish - this recipe is a bit much for my usual midweek cooking. Other than my fear of dough, it wasn’t particularly difficult, but there were many steps. If you’re organized, you can do it in stages and just put it all together at the end. Also, it required a 9-inch tart pan, which I didn’t have. I borrowed my neighbors 9-inch spring-form pan and it worked just fine.

The final result was, well, yummy - I subbed pancetta for the bacon because it was what I had in the house. I can imagine modifying the ingredients in so many ways - the real trick is learning the technique of both the crust and the filling. Then you can create your own versions from there.

And this dish gets bonus points for leftovers - this morning my kids grabbed a slice for a quick breakfast as they ran out the door. In each of Dorie’s recipes, she suggests if the dish is good leftover and if so, how to store and how to eat it. Her husband found this quiche quite delightful for breakfast the next day. We agree.

The Story of the Quiche in Photos:

Dorie Greenspan's tart dough with chunks of butter in food processor before processing. — Cold butter mix-in

Dorie Greenspan's tart dough in food processor starting to add cold butter. — Cold butter incorporated

Tart dough in food processor after egg and ice water added, showing crumbly appearance — Egg and ice water incorporated

Dorie Greenspan's tart dough in a disc after 3 hours of refrigeration. — Dough ready for 3 hours in the refrigerator

Dorie Greenspan's Tart Dough rolled out on a counter. — Dough rolled out and ready for pan

Crispy cubes of pancetta for filling draining on paper towel. — Pancetta ready for quiche filling

Cooked spinach in squeezed out balls. — Fresh spinach steamed and water wrung out

Dorie Greenspan's Tart Dough after freezing. — Tart dough ready for baking after 1 hour in freezer

Partially baked Tart Dough. — Partially-baked tart dough ready for quiche filling

Spinach and Bacon Quiche assembled and ready for oven. — Quiche filled and ready to bake

Quiche baking in oven. — Puffy in the middle means it's done

Spinach and Bacon Quiche baked and cooling. — Quiche baked and ready to eat

Quiche slice on white plate with fork and copy of Dorie Greenspan's Around My French Table cookbook. — The inspiration for the quiche

If you want to read about more experiences with this recipe, check out the French Fridays with Dorie web site and I encourage you to buy Dorie Greenspan’s award-winning cookbook Around My French Table. You will cherish the purchase and learn from each recipe and story that she shares.