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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE CRUST: | 2. In a large bowl combine the flour & salt. | 3. Add the butter with fingers, rubbing until incorporated completely and water. | 4. Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners. | 5. Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it. | 6. Fold a bit of the excess dough inward to form a lip. | 7. Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight. | 8. Arrange a rack in the center of the oven and heat the oven to 425 degrees F. | 9. Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and bake until the sides are set, about 12-14 minutes. | 10. Let cool. | 11. FOR THE FILLING: | 12. Preheat the oven to 375 degrees F. | 13. Cook the spinach and bacon ahead of time. | 14. Combine the eggs, milk, spinach, ricotta, seasoning, parmesan, mushrooms, and swiss in a food processor or bowl. stir until well-incorporated. | 15. Line the bottom of the pie crust(s) with 1/4 cup of cheddar cheese before pouring in the egg mixture. | 16. Sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheddar cheese over that. | 17. Bake the pie for 50 to 75 minutes until the egg mixture is set all the way through. Serve hot or refrigerate for later. | 18. Re-heat the next day in the microwave, or eat fresh with veggies or a side salad and dinner roll. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups	unbleached	302.6	0.0	67.32	1.7
salt	1/2	tablespoon		-	-	-	-
butter	12	tablespoons	unsalted cut chilled	1026.0	47.141999999999996	32.058	86.4
ice water	6 -10	tablespoons		0.0	0.0	0.0	0.0
ricotta cheese	2/3	cup		287.68	5.0261	18.6165	21.4603
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
egg	6			429.0	2.16	37.68	28.53
parmesan cheese	3 -4	tablespoons		0.0	0.0	0.0	0.0
swiss cheese	3 -4	tablespoons		0.0	0.0	0.0	0.0
cheddar cheese	1/2	cup	separated	-	-	-	-
spinach	10	ounces	cooked shredded	62.3689	11.0563	6.2369	0.8505
cremini mushroom	12		sliced	302.6	0.0	67.32	1.7
bacon	10	ounces	cooked crumbled	1182.1738	3.6287	35.7771	112.5191
celery salt				302.6	0.0	67.32	1.7
tarragon				-	-	-	-
parsley				-	-	-	-
thyme				-	-	-	-
onion powder				-	-	-	-
garlic powder				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.