Spinach and Bacon Quiche
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For the shortcrust pastry:
-175 gr of pastry flour
-70 gr of butter at room temperature in pieces
-35 gr of water
-1/2 teaspoon of chemical yeast
-1 pinch of salt
For the filling:
-250 gr of liquid cream
-50 gr of spinach
-50 gr of sweet pumpkin
-50 gr of smoked bacon in strips
-4 tablespoons grated cheese
In a bowl we put all the ingredients starting with the flour, then the butter, distributing the pieces over the flour, salt, yeast and finally the water (we can substitute the water for a small egg).
We flour our hands and work the dough for about two minutes, which is approximately how long it takes to get a homogeneous dough, then we wrap it in transparent film and let it rest in the refrigerator for about 15 minutes.
Once the 15 minutes have passed, we roll out the dough with the rolling pin and line with it a cake pan of about 26 cm.
Before putting it in the oven with the filling we will have to prick the surface with a fork.
In a bowl we put the cream, the eggs and a pinch of salt and mix well without beating.
We preheat the oven to 200º.
We cover the bottom of a frying pan with olive oil and when it is hot we add the washed pumpkin, peeled and cut into cubes and a pinch of salt. When it is golden and tender we reserve it and add to the pan the washed spinach and a pinch of salt, cook them for a couple of minutes and reserve them together with the pumpkin. In the same pan add the bacon and the chopped dates and cook until the bacon is golden.
Next we add to our bowl mixture the pumpkin, the spinach, the bacon, the dates and the tablespoons of grated cheese, stir well and pour over the mold with the dough.
We introduce the mold in the preheated oven and bake at 200º for about 25 minutes or until the surface is golden.
If we do not want to make the dough or we are in a hurry we can use the shortcrust pastry they sell in the supermarket, and in these cases I usually use the shortcrust pastry or breeze for cakes and quiches.1
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