Shelly's Recipe

QUICHE FLORENTINE

Category: Quiche and Savory Tarts / Tartlettes

2 cups all-purpose flour
3/4 teaspoon salt, divided
1/2 cup unsalted butter, cut into cubes
4 tablespoons unsalted margarine, cut into cubes
8 tablespoons ice water
2 tablespoons butter
1/4 cup minced onion
2 tablespoons flour
1/8 teaspoon pepper
1/2 cup heavy cream
5 eggs, beaten
2 cups spinach, steamed lightly
1/2 cup (8 slices) cooked and crumbled bacon
1/2 cup shredded Jarlsberg cheese
1 cup chopped tomatoes
1/2 teaspoon cayenne pepper

Combine flour and 1/2 teaspoon salt in bowl of food processor. Add butter and margarine. Process mixture for 20 seconds, or until mixture is crumbly. Slowly add water, processing briefly (10 to 15 seconds). Dough should just hold together in the bowl, but should not be sticky. Turn the dough out onto plastic wrap, press into a ball, and chill for at least 1 hour before using.

Preheat oven to 350. Turn dough out onto a well-floured surface. Roll the pastry into a 13 x 10-inch rectangle. Place in an 11x8-inch tart pan. Trim excess pastry. Line the dough with parchment paper and fill with pie weights. Bake for 20 minutes. Set aside.

Add butter to a large skillet; heat over medium-high heat. Add onion, and cook until soft, about 4 minutes. Blend in the flour, remaining salt, and pepper. Add the cream, whisking constantly, until smooth and thickened.

In a large bowl, whisk a small amount of the hot cream mixture into the eggs to temper. Gradually add remaining cream mixture to the eggs, whisking constantly. Stir in the spinach, bacon, Jarlsberg cheese, tomatoes, and cayenne pepper. Pour egg mixture into prepared crust. Bake for 20 to 25 minutes, or until filling is set. Cool for 10 minutes before serving.