Para versão Portuguesa clique aqui: “Quiche de Bacon e Espinafres”
1 recipe “Basic Pie Dough" (click on link or check blog archive) with changes indicated below
2 garlic cloves, minced
150g mushrooms, sliced
3 handfuls spinach leaves
100g mascarpone cheese
200ml heavy cream
Salt and pepper to taste
2 tbsp dried oregano (divided 1+1)
Pre-heat oven to 180ºC.
Prepare “Basic Pie Dough" without adding sugar. Instead, add ¼ tsp pepper and 1 tbsp oregano. Prepare as described, roll out the dough and place in a springform pan. Poke a few holes with a fork, place a sheet of parchment paper and fill with weights or beans (refer to “Biscuit Pastry” where I give a more detailed description of this procedure called blind baking). Place in the oven for 15 minutes. Remove the beans and paper and return to the oven for a further 10 minutes.
In a small pan drizzle some olive oil and add the garlic. As soon as it starts to sizzle add bacon and stir-fry until golden. Add mushrooms, season with salt and pepper, cover and let them sweat for about 5 minutes. Add the spinach, cover and cook for a further 5 minutes.
Place the cheese in a bowl and beat until fluffy. Gradually beat in the heavy cream. Add eggs, season with salt, pepper and oregano and mix well. Spread the mushroom mixture onto the cooked crust and then pour the egg and cream mixture. Place in the oven for 30 minutes until golden.