Better late than never...

Ok, this first recipe post is for one of my dearest friends that asked me about it long long time ago.

QUICHE LORRAINE FOR MURAD

Ingredients

For the dough

• 1 3/4 cups all-purpose flour
• 1/4 tsp coarse salt
• 1/4 cup coarse chopped rosemary
• 1 1/8 sticks cold butter
• 1 large egg + 1 egg yolk
• 3 tbsp ice water

For the quiche

• all-purpose flour for dusting
• 300 gr slab bacon cu tinto small cubes
• 200 gr spinach leaves
• 3 large eggs
• 2 cups heavy cream
• 3/4 tsp coarse salt
• 1/4 tsp freshly ground pepper

1. Process flour, salt, and herbs (if using) in a food processor until combined. Add butter, and process just until mixture resembles coarse meal. Whisk together egg mixture and the water in a small bowl. With processor running, pour in egg mixture; process until dough starts to come together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.

2. On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.

3. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.

4. Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Add spinach and toss lightly. Transfer with a slotted spoon to paper towels to drain.

5. Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.