Facon & Spinach Quiche
- 1 ½ cups flour
- ½ t salt
- ¼ t baking powder
- 1 T sugar
- ½ c cold, unsalted butter, cut into small pieces
- ½ c cold water
- 1 T apple cider vinegar
- 1 T butter
- 6 strips imitation bacon (Morning Star is great), chopped
- 1 bunch fresh spinach, stemmed, washed and rough chopped
- 1 c shredded Havarti
- 6 eggs
- 1 c heavy cream
- Salt and Pepper to taste
- Prepare the shells:
- Mix flour, salt, baking powder and sugar. Cut in butter. Mix water and vinegar. With a fork, work water into dry ingredients a tablespoon at a time until it all comes together. Turn out onto a lightly floured board and gently kneed.
- Divide into 6 small balls, wrap in plastic and refrigerate for 30 minutes.
- Remove from plastic and roll out into 6 – 8” circles. Transfer to 6 tartlet pans (the one’s with removable bottoms work best for plating), lightly pressing into sides and trimming excess with shears. (Note: leave a bit of a ridge that extends above the rim as this will give them a nice rustic look.)
- Heat oven to 350˚
- Prepare filling:
- Heat butter in sauté pan and add breakfast strips (facon), cook for 3 minutes over medium heat. Add spinach and toss until wilted (1-2 minutes). Remove from heat and cool.
- Whip eggs and cream, add salt and pepper.
- Divide spinach mixture and cheese evenly into the 6 tartlets. Pour enough egg mixture to cover. Place tartlets on a baking sheet and cook for 35 minutes.