While everything and anything can be made with bacon in the U.S., it’s not a household staple here.
I can buy allumettes (matchsticks) or lardons (just translates as bacon, but it’s in pieces slightly bigger than the matchsticks) either natural or smoked. All of these are fried and added to salads, quiches or other dishes as flavoring. They come in 3oz packages.
If I search I can sometimes find side bacon, or what in the U.S. is just bacon or bacon strips. I will find a choice of one and It’s not particularly good.
The other day I found back bacon, or what in the U.S. is Canadian Bacon.
I did not take a photo of it – that’s what Google is for.
I did, however get rather excited with the find. It’s the first time I’ve seen back bacon since we left Ireland.
I bought it.
It was in a 5oz package and was sliced paper-thin.
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Bacon and Spinach Quiche
I always use a shredded potato crust or rice crust for my quiche. For me it’s easier as I don’t make short-cut pastry (pie crust).
This makes a generous 2 servings…. there is usually a bit leftover for lunch.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Quiche
- Cuisine: American
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- 5oz (150gr) back bacon, sliced into wide strips
- 6 green garlic, sliced, including green tops or green onion or ramps
- 5oz (150gr) fresh spinach, large leaves chopped
- 3oz (90gr) cheese, shredded
- 1 tbs olive oil, plus a bit for the dish
- 3 eggs
- 2 tbs Dijon-style mustard
- 1/2 cup (4oz, 120ml) milk
- 1/2 cup (4oz, 120gr) Greek yogurt
- Mix shredded potato, salt and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 15 minutes.
- Heat oil in a skillet.
- Add bacon, green garlic and sauté until cooked through, about 5 minutes. Remove from heat.
- Whisk together 3 eggs, mustard, milk, and yogurt.
- To assemble:
- Arrange spinach on potato crust.
- Top with bacon, green garlic, spreading evenly.
- Top with cheese.
- Pour the egg mixture evenly over all.
- Bake for 30 – 35 minutes, until center has set.
- Remove and let rest 5 minutes. Slice and serve.
You could substitute 1 1/2 cups (3.3oz, 95gr uncooked rice) cooked rice for the shredded potato.
Or you could use a quiche / pie crust
Keywords: quiche, potato crust, bacon
We have a routine.
We’ve had the same routine since before we left the U.S.
Actually, it was established shortly after we were married….
Is that a routine? Or a rut?
Whichever it is, it makes my weekly menu planning easier, requiring less thought.
We all know I like easy.
Monday through Thursday we behave ourselves. Our dinners consist of lean meat, usually pork chops or chicken breasts, one or two vegetables and potatoes or rice. Simple.
On Friday and Saturday we have a first course, usually a vegetable or salad, but sometimes samosas or small pizzas. There might be a cheesy potato gratin or pasta with pesto. Friday is fish or seafood; Saturday is lamb or veal. There may be fruit for dessert.
Sunday we ignore all of the proper rules of nutrition. The meat might be bacon or dry-cured ham or chicken livers. There is always lots of cheese and there may or may not be a vegetable…. And if there is a vegetable it could be canned beans or frozen peas.
Whatever it is, Sunday dinner is usually one-dish / comfort food. That’s when we have quiche or risotto or lasagne or pizza. Since we only do it one day out of seven we enjoy it without guilt…. And don’t skimp on the cheese or olives or….
Thursday night I do the menu for the next week, Friday I do the shopping. No further thought required until the next time.
Is that a routine? Or a rut?
Do you plan?
Or are you spontaneous?