All the goodness of brunch in a single item. And by goodness I do mean artery clogging combination of ingredients. But it is very good and satisfying. Though next time I might try the ice water rinse technique with the potatoes and skip the flour, to see if I can make a slightly crunchier gluten-free crust.
2 vidalia onions
2-3 large russet potatoes
4 cups baby spinach
Most of a pack of bacon
1/2 cup milk
1/2 cup cream
5 table spoon butter + more for the tart pan
2 table spoon flour
a handful of grated cheese
salt and pepper
* optional : 1-2 table spoon white balsamic vinegar.
1. Thinly slice the onions. In a large skillet, combine with 2 table spoon of butter and a pinch of salt and pepper. Allow to slowly cook on medium-low heat until deeply golden.
Deglaze with a bit of water once in a while, to remove any stuck on sugary bits at the bottom and incorporate those back into the onions.
2. When the onions are just about done, you can add a table spoon or two of white balsamic to amp up the sweet note, but this is optional.
Remove from heat and set aside.
3. Melt the remaining 3 table spoon of butter. Peel and shred the potatoes. You need about 4 cups of shredded potatoes.
From this point on you want to move fast. The potatoes will oxidize fast, first taking on a pinkish hue then going grey. Doesn’t change the taste but looks less appetizing.
4. Turn the potatoes over unto a clean dish towel. Gather into a bundle and squeeze out as much water as you can.
5. Transfer to a bowl and combine with the melted butter and flour.
6. Press unto a buttered tart pan (one with the removable bottom). Use a flat bottom glass to press the shreds down as compact as you can.
7. Bake in a 400F oven for 35-40 minutes.
Take out from the oven and allow to cool.
See the places where we can see the black bottom plate of my tart dish? Don’t do that. So really pay attention when packing in the shreds at the previous steps. It’ll become evident why in the next few steps.
8. Add a thin layer of caramelized onions.
9. Cook the bacon, but you want it a bit chewy.
Take a bit of the rendered bacon fat and use it to cook the baby spinach until just wilted.
10. Whip together the eggs, milk and cream.
11. Cut the bacon into chunks and add to the eggs with the wilted spinach and a handful of grated cheese.
12. Pour into the crust.
The eggs will immediately find all those empty spots in the crust and seep everywhere. This is why the tart pan is sitting on a cookie sheet.
13. Bake in a 350F oven for 30 minutes or so, until the filling is set.
Allow to rest for 10 minutes when out of the oven.
14. Set the pan on a small ramekin and gently remove the outer rim to unmold the quiche.
15 Serve warm and enjoy!