Did you know that bacon floats?? I did not know this until I took this savory pie out of the oven. But hey, no regrets. I loved this crispy bacon-y, spinach-y crust that formed on the top!
As you may know, I can't resist a reason to celebrate or make a fuss about something so when Pi Day approached I decided I should make a pie in honor of the big day. This year is the real deal, 3.1415, what?!
This was my first time making this pie crust and making a quiche. I talked a little unwarranted smack about quiche in this post and I don't love pie in general so quiche pie for Pi Day was really inevitable.
It kind of looks like a spinach salad!
The imperfect, perfect pie crust
Egg-cited to bake this beauty!
So, I have to tell you about the crust because I almost bought it pre-made. Almost. I passed because pie dough is only 4 ingredients, one of those 4 is water. I convinced myself it can't be that difficult, I had to try to make it. Just from past experience I'm not really good at making pie crust at all.
With that, I had very little expectations for my pie crust so I only took two relatively sad iPhone photos of the dough. The first is what it looks like right before I wrapped it up and put it in the fridge and the second was after I rolled it out and just before blind baking. Sad, crumbly and botchy.
And then it turned into the coveted FLAKY and BUTTERY crust I hoped for! A little chewy and crispy. Oh man. This recipe is a keeper. And the lesson I learned about making pie crust is less is more and what is inside matters more than what the outside looks like. Hooray, tiny pie crust victory ;)
Hot butter bubbles, mmm...
Butter Flaky Pie Crust
*This crust recipe would work for sweet or savory pies
**Just in case you don't read through the recipe before intending to make pie, know that you have to make the pie dough the day before or at least 4 hours before you want to make the pie
1 1/4 c all purpose flour
1/4 teaspoon salt
1/2 c butter, chilled, finely diced/shredded
15 tsp ice water
For the ice water, just fill a glass measuring cup with more than enough water and ice cubes and have your teaspoon at the ready.
Slice and dice your butter as much as you can handle. Don't stop at cubes. (Dice even more than pictures in my scone post.) I sliced into 1/2 tablespoons then went back through longways and across again, cutting as thinly as I could. Move quickly and carefully, you don't want your butter to get less than cold. Put your sliced and diced butter into a bowl and put it back into the fridge.
Next, in a large bowl combine your flour and salt, whisk with a fork. Use a pastry cutter to cut in butter for no more than 1 minute. It won't be perfect, but don't overwork it here. Add 3 teaspoons of water, cut it in with the pastry cutter, add another 3 teaspoons of water and cut it in with the pastry cutter...repeat until mixture begins to form a ball.
Wrap in plastic wrap and refrigerate for 4 hours or overnight.
Before you're ready to roll out the pie crust, put something from the freezer on the surface you'll be working on. I used a large bag of peas. Once you've cooled your surface area, roll your dough out until it fits your pie plate. In case you don't have a lot of rolling pin experience, it isn't really a full roll, it is a smash and turn, lift, smash and turn until it becomes flattish then the rolling mechanism works. I found that my dough was really cold (good!) and not easy to roll out so I had to put a lot of muscle into it. I didn't sweat the imperfections and like I said, it turned out all flaky and buttery.
Blind bake in a preheated 400 degree oven for about 12 minutes. Let cool while you prep the filling and bake according to the filling recipe as follows.
Now for the easy part -
Spinach Bacon Feta Quiche
1 1/2 c milk (I used 2%, whole would work, I wouldn't recommend skim. Ever, actually)
2 c spinach, roughly chopped
6 - 8 slices of cooked bacon, chopped
1/4 c feta (any cheese would work)
Preheat your oven to 375 degrees F.
Beat your eggs and milk together. Put your spinach, bacon and feta in your baked crust. Before you pour your egg and milk mixture into the pie pan, keep in mind you don't have to pour every last drop. If it is looking a little too full, reserve a little, make a mini scramble with the leftovers. That said, pour your egg and milk mixture over your filling, sprinkle with some salt and pepper and bake for 35 to 45 minutes.
Let cool slightly and serve it up!
I thought about french silk pie or a fruit pie but savory won out and I'm so glad, this quiche was delish!
Did you make anything special for Pi Day? I'd love to see your creations, tag me on Instagram @charlielbl