The word “quiche” is a member of that exclusive band of locutions, such as “gorgeous” and “toilet”, that I do my utmost never to employ. Defined as “a rich unsweetened custard pie…”, the quiche has little to live up to, and attains those heights regularly. Tart defines delicious things in a pastry case very well, so goodbye “quiche”. La Lorraine, the blessed Joan that perfidious Albion toasted, would not have been delighted having a tart named after her, but history can be cruel. Richard the Lion Heart fared better, as he may well have been remembered as Richard the Gay Crusader, but we must return to tarts of a pastry base rather than feet of clay. Egg and bacon tart conjures up higher expectations of deliciousness than Quiche Lorraine could ever manage. Quiche is a damp afternoon in an overpriced and silent Cotswold teashop, whilst egg and bacon tart is filled with the promise of an ideal taste combination rather than the threat of a “a rich unsweetened custard pie.” There was some good spinach in the kitchen when I started to cook so it was added to the ingredients. Egg, bacon and spinach tart demands quality and simplicity. Two good eggs are beaten with cream and seasoning, to which is added a handful of crumbled, crisp Prosciutto and a couple of spoonfuls of butter cooked spinach. This beautiful looking mixture is poured into a shortcrust tart, that has benefited from the addition of some grated Parmesan, and is cooked in a hot oven for around 30 minutes. Leave the tart to cool until the filling is completely set and serve with a mixture of green leaves with a walnut oil dressing. I should mention that prints of my pictures, from this post and from all my previous posts, are available for purchase.
This entry was posted in bacon and spinach tart, baking, Cooking, creme fraiche, Digital photography, Egg, Egg and bacon tart, food, Food and Photography, France, Parmigiana Reggiano, Photography, photography course, Photography holiday, Prosciutto, quiche, Quiche Lorraine, spinach, tart. Bookmark the permalink.