Friday, May 28, 2010

The Dregs

A few people have been complaining that I don't update enough. That once a week is not cutting it. Being the dancing monkey that I am, I have decided to give the people what they want. Towards the end of every week I'll use my amazing gathering skills to compile some of my culinary thoughts, news, and recipes and dump them on to you. Sound good? Too bad, you get what I give. Now, let's begin the show! (BTW, if the words are different colors than black, click on them. They will bring you places)

Food I Made This Week: (but was too busy to take pictures and blog about it. Sometimes, I just want relax and and eat while it's hot, ya know?)

I bought a lovely organic chicken and made these three dishes out of it:
* Roasted Chicken with Garlicky Greek Yogurt Mashed Potatoes and Giblet Cracker Stuffing, all covered in tasty gravy made with the pan drippings. I love the sourness the yogurt gives the mashed potatoes. If you like sour cream mashed taters you'll love these.
* Arroz con Pollo (Cuban chicken and rice) - I used the thighs, legs from the roasted chicken I made the day before. Saffron, rice, beer, olives, hot sauce. Yum.
* Matzo Ball Soup, Miami Style - I usually use Manischewitz Matzo Ball Mix when I'm strapped for time. I like them, they're kinda salty which I enjoy. First I shredded and saved the remaining chicken meat from the chicken bones and I used the chicken carcass, celery, carrots, onions, parsley stem, peppercorns to make a nice flavorful chicken stock. Just cover with water, simmer for 2 hours, skim the impurities. Done and done. Make the matzo balls, slice some celery and carrots (yucca and calabasa would make this very Miami-esque), add the chicken meat & stock. Lemon juice and hot sauce add a little Miami flair to a very simple dish.

I guess I went on a bit of a Mexican kick this week:
* Pork Tacos with Salsa Fresca - Grilled pork tenderloin rubbed with chili powder, garlic, olive oil, salt n' peppa. Wrapped in flour tortillas, with fresh heirloom tomato salsa.
* Huevos de Pato Rancheros (Fried Duck Eggs with Salsa) - That very same heirloom tomato salsa poured over super rich Dog Mountain Farms duck eggs while fried in olive oil.

Read This:
* David Lebovitz makes a tasty looking tomato tart with Springs first tomatoes.
* The New Times: The NYC Board of Health looks to put restaurants out of business with new letter grading system.
* A Hamburger Today shows you how to make the perfect thin cut fries.

Knowing is Half the Battle:
Looks like Spike Mendelsohn of Top Chef fame (you know, the unbearable hipster with all the hats) is coming out with a burger & fries cookbook, The Good Stuff. I wonder if it comes with a free white belt?

In lighter news, the awesome folks at the good ole' USDA wants you to eat factory farmed, hormone infested meat. yay!!!

That's all I got. See ya in a few days folks!

Saturday, May 22, 2010

Are you gonna eat that?

Okay, so I've decided to scour the world wide interwebs for you lovely readers to hunt down some of the most heart attack inducing, artery clogging, monstrosities the food world has to offer.  But here's the thing.  I'm sort of an closet garbage eater.  I would totally eat some of this food.  Ya know, if it wasn't made of zombie chicken parts and slaughter house floor scrapings.  Sure, it's a hard job and some of this stuff looks a bit vulgar and overindulgent but just think of me as one of those wacky Food TV/Travel Channel jerk offs (you know, like a sickly looking, bald doughy- faced guy or a rock n' roll wannabe, Nascar lovin' good ole boy, hair gel addict that can't seem to work a bleach kit properly).  Like the ones that yell a lot and eat the most WILD and WACKY and OUTRAGEOUS things the dregs of the culinary world has to offer.  I want to provide you with some of that very same gut busting, eye searing, colon clogging knowledge minus the screaming and squirming. Get ready for AWESOME!!!

#1 The Hudson Hangover - Hudson Tavern, Hoboken New Jersey

A Hamburger Today reader Brian H found this lovely beast at the Hudson Tavern over in Hoboken, New Jersey. It figures that such a beautiful,zinz (Jersey slang for cool) creature would come from New Jersey. It's not officially on their menu but if you ask nicely...who knows. It is made of two bacon grilled cheese sandwiches for buns, a beef patty topped with more cheese and bacon, and a fried egg.  This is one of those things that sounds so extremely wrong but for some reason I need to put it in my mouth.  You know you're not going to feel good after eating it but you can't seem to stop yourself. It's true you know, a fried egg on top of anything makes it more delicious.

#2 The Garbage Plate - Nick Tahou Hots, Rochester, New York

How can you resist anything called a plate of garbage?  I know I can't. This is like the bastard child of of an Irish breakfast and Hawaiian moco loco (breakfast of a burger patty cover in gravy and fried eggs with macaroni salad).  It sure ain't pretty but I'd eat it in a heart beat. The Nick Tahou garbage plate is basically home fries or French fries, macaroni salad, and baked bean plus your choice of meats (such as red hots, white hots, cheeseburger, Italian sausage, fried haddock, chicken tenders, ham steaks, or fried eggs) topped with spicy mustard, chopped onions, and the signature Nick Tahou's meaty chili-esque hot sauce. Imagine the drunkest person ever cooking dinner for you. This is probably close to what they would try to make for you. Only you'd never get to eat it because before they finished cooking it they would pass out and set the house on fire.

#3 The T-Rex Poutine - La Banquise, Montreal, Quebec

Does poutine really need to be anymore insane than it already is?  According to my wacky French Canadian brethren at La Banquise, there is no such thing as "too much". Just look at their menu. I couldn't even decide if this was the most OUTRAGEOUS poutine they have to offer. Poutine itself, in it's most pristine form is still a plate of starchy, greasy, overindulgence. Crispy French fries covered in gravy and melted cheese curds should do the trick, but no, lets cover that with minced meat, pepperoni, bacon, and smoked sausages. That there is a T-Rex my friends. Make sure you get your heart rate checked before trying to consume this. Do a artery cleanse and hook yourself up to an slow drip IV of blood thinners because if this doesn't put you in a coma, you ain't going nowhere for a while. Just load up the season one DVD of Mama's Family and try your best to digest without falling asleep. Oh, and have a few gallons of water next to your couch because you are going to be so thirsty after building this salt factory in your stomach. Yes, the T-Rex seems delicious but you need to get prepared before embarking on such a challenge. Stop poutine related injuries!

#4 The El Niño Pizza Taco - Anywhere USA

This horrific yet intoxicating mix of two of my favorite foods was submitted to the hilarious blog This is Why You're Fat by the sick, genius minds of Joshua Krezinski, Andrew Chifari, Manny Gardberg, and Sarah Morrison. This here is three whole pounds of taco packet seasoned ground beef, sauteed onions, sour cream, lettuce, tomato and cheddar cheese wrapped in a tasty large pepperoni pizza. I can't believe Taco Hut or Pizza Bell didn't think of this first. Clearly they are hiring people with no eye for the future. Somebody get these kids a marketing job stat! You know, many times I've found myself saying "Self, I wish I had some tacos and a pepperoni pizza to wash it down with." So what do I do? I spend a fortune on delivery pizza and hopefully it's a Tuesday so I'm able to get some tacos in this town. Not anymore. The time is now for getting exactly what I want, how I want it, and when I want it. If my early teen year fast food jobs have taught me anything, it's that the customer is always right. Even the inbred ones that "accidentally" stab their deformed face with a sharp plastic spork drawing blood and then frantically spilling their gallon sized "suicide" soda on baby Bobby-Jo juniors lap (true story). So the next time I roll up to one of those Taco Hut hybrids I'm going to demand an El Niño Pizza Taco.  And I better not drop any on my lap or I'll sue the hell out of them.  True dat!

#5 The Stoner Dog - Amsterdam, NL – L’Amour Bakery, Pizza, and Hot Dogs

Amsterdam is known as the playground for dumb American stoner dudes looking to get high and pay for sex in public without obtaining a cozy prison cell. Fair enough, but I just have to say that even though I don't smoke pot anymore (I'm paranoid without any help), if I did I sure wouldn't want to get high in some crowded hippie cafe. I'd want to be on my couch with a person that was actually attracted to me with a table covered in tasty pizzas and hot dogs. Hot dogs are also one of my favorite foods (I'm a Queens girl, what do ya expect?), even when I'm sober. Over in the Netherlands, they have figured out a way to fuel frat boy potheads for a night of yelling "Wooooo!" and puka shell necklace shopping. The ultimate Stoner Dog here Croissanterie l'Amour is a 7" skinless hot dog (made by the powers of advanced meat recovery) in a toasted bun, topped with pizza sauce, peppers, onions, sausage, meatballs, pepperoni , and sharp Dutch cheese. You can also get them with different topping such as ham and pineapple (which I think is disgusting on pizza so I don't think it would be any better on a hot dog). The yummiest acid reflux I will ever have. Get one of each and try to go for a bike ride. It's funny!

Stayed tuned for part two of Yummy Food That'll Kill Ya! Only here, on The Hunger Network. xoxo


Tuesday, May 11, 2010

The Princess of Sandwich.

Nothing beats a good sandwich.  Every culture in the world has at least one version of the famous finger food.  It's so perfect, no knife and fork needed (usually), it's all self contained, and you can eat it while walking around. Well, this week in The House That Hunger Built (that's what I call my apartment now) it's Sandwich Week (kinda like TLC's Shark Week only sandwich attacks are not as common) and most of our sustenance has been in the form of two fisted torpedoes of tastiness.  I especially love sandwiches because you don't have to take your hand off your cocktail while you eat them.  With a cocktail in one hand and a sandwich in the other I'm much less likely to get Ruffied.  Not that I really ever go out to places where I'm likely to get a Mickey slipped in my drink.  Anyways, see what I'm saying?  Sandwiches can save your life.

So the first sandwich of the day is the Sandwich de Cubano.  That's Cuban Sandwich in Spanish for those of you who get easily confused.  This is a sandwich near and dear to my heart.  I grew up eating these buttery pork filled treasures.  The only problem with making them up here in the Pacific Northwest is the fact that there is no Cuban bread in sight.  You have to make it yourself.  The key is using lard.  Otherwise it's not the same.  Still, a crusty (but still soft) French roll can take it's place pretty admirably.  Yellow mustard (I actually prefer Dijon), roasted pork shoulder, sliced black forest ham, Swiss cheese, sliced dill pickles.  Smear the outside of the bread with butter and sear on a cast iron pan while pushing down with the bottom of another pan.  Or stick it in your Cuban sandwich press.  Stay away from those jenky panini presses, they don't work as well.

Okay, so from here on in things get a little wacky.  I decided I wanted to invent a sandwich so I surveyed my fridge for possible sandwich ingredients and here's what I came up with:  I call it the Brat Patrol (a cross between the terrible 1986 film of troublesome military brats that foil a weapons theft plot and the sandwiches main star, the bratwurst).  Pronounced Bräught Pa-trol.  And you have to say it with a no-nonsense German accent, otherwise it wont taste the same.  So to make the Brat Patrol you start with a toasted artisanal brioche roll.  A little spicy German mustard, a few slices of black forest ham, cooked bratwurst sliced in half, cooked black forest bacon, a quick fennel kraut, and some shredded butterkase (or gouda) cheese.  Throw it under the broiler for a minute and there you go.  Here's how I made the quick fennel kraut:

Quick Caramelized Fennel-Kraut
1 head of fennel (just the white part), thinly sliced
1 medium onion, thinly sliced
1 Tbsp butter
1 Tbsp champagne vinegar
1/2 Tbsp Dijon mustard
kosher salt and fresh cracked black pepper

Over low heat melt the butter and slowly saute the fennel and onion.  Stir every once in a while.  In about 45 minutes you should have a nice golden color.  Mix in the vinegar and mustard.  Season to taste.

Okay, so I have another crazy sandwich for you only this time I didn't invent it.  This one comes from the famous sandwich joint Tony Luke's in Philidelphia, PA.  This is a take on Their famous Italian Roast Pork Sandwich.  I'm sure I didn't make it exactly the same as the restaurant so I don't want to hear any Philly natives whining that I did it wrong.  People love to point out that you didn't clone something properly.  Anyways, it's a pretty simple sandwich with one strange exeption.  It has sauteed broccoli rabe in it.  The flavors are delicious and the contrast in textures is key.  Not only that but you get your veggies while eating a fatty pork sandwich.  You can't beat that.   Okay, so now that Sandwich Week is over where do we go from here?  Well, perhaps we'll look deep into the depths of the endless sandwich pool and focus on a sub-category of the species.  Perhaps we need to take a closer look at the almighty cheeseburger.  It's the Great White Shark of sandwiches, only cheesier and greasier.

Tony Luke's Italian Roast Pork Sandwich

1 (2 1/2 lb) pork shoulder
3 tablespoons garlic (chopped)
2 ½ tablespoons fresh rosemary (chopped)
3 tablespoons fresh parsley (chopped)
1 tablespoon salt
½ teaspoon fresh cracked black pepper
1 tablespoon olive oil
1 lb. broccoli rabe (aka rapini)
3 quarts water
¼ cup olive oil
2-3 garlic cloves, chopped
¼-½ teaspoon red pepper flakes
long crusty Italian rolls
½ lb. sliced sharp provolone cheese

Preheat oven to 425 F.

Mix the garlic, rosemary, parsley, salt pepper, and olive oil in a bowl. Spread the pork roast out on a clean surface. If there are any large thick sections of meat, score them with a knife. Rub 3/4 of the mixture over all exposed surfaces. Roll the roast back up and truss with kitchen twine. Rub the remaining mixture on the outside of the roast. Place the roast in a dutch oven or heavy pot pot and cook for 20 minutes.

Turn down the oven to 200F cook at least 3-4 hours longer or until the pork is falling apart. Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left. Save the accumulated juices in the pot.

For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems. Cut the florets off the top and set aside. Bring 3qts salted water to a rolling boil.
Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes. Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.

In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat. Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli. Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.

Assemble sandwiches. Toast sliced roll if desired. Add the provolone to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously.

BTW Urbanspoon rocks.

Monday, May 3, 2010

Spring Cleaning.

The pollen is burning my eyes and I'm sneezing like an out of control epileptic. Yup, Spring time is here. Once again it's time to starting going through your closets and get rid of the junk you don't need anymore.  That sexy dress that makes you feel like an over-stuffed sausage; gone.  Your adorable, half broken, Precious Moments collection; to Goodwill.  That corpse you can't seem to find the time to dispose of; dumped in the river.  Yes Ma'am every year good old Springtime comes along and tells you that you have too much crap and according to a few popular television shows, you must de-clutter your home or you risk the public shame of being a hoarder.  Such a nasty word.  I prefer the word collector.  It makes it sound as though my trash has value.

Here at The Hunger, Spring cleaning in full effect.  I'm emptying out my closets and forcing my unused collectibles on to you.  I do not own trash my friends, I just happen to no longer wish for a closet full of unused diamonds.  So I'm coming out of the closet (once again) with deliciousness in tow.

 The Wedge - You've probably seen it on your local dive bar's laminated menu.  I always assume it was added to the menu as some sort of practical joke.  Like you order it and the greasy, ironically mustached cook comes out and slaps you for ordering such a dumb thing and hands you a plate of deep fried pizza tots covered in bacon gravy and cheese. Okay, so perhaps you frequent classier joints.  This salad is so stinking simple yet it's so wondrous and tasty.  Make it for your favorite meat eater and I swear they'll eat it all up.  Sure, there's giants strips of bacon on it but still, a salad is still a salad.  So to make my wedge I used Thomas Kellers yummy herb buttermilk dressing (from his book Ad Hoc at Home) and some apple wood smoked organic bacon.  Quarter a head of organic iceberg lettuce and you're ready to go.  Oh, and it looks pretty next to a big bloody steak.

Quiche Florentine - If you've ever been to a baby shower, 1st Communion, Sunday brunch, wake, exorcism, satanic ritual, etc... you've most likely run into a quiche.  There are always ten or twelve of them at any morning potluck. Why is this?  Because they are easy to make and they are delicious.  If you're a slacker (which I know many of you are) you can purchase a perfectly acceptable, already made pie crust from your grocery store freezer, fill it with a velvety egg custard with a hint of nutmeg and grated Gruyere cheese, some bacon batons, and spinach.  You can eat it cold or hot.  It has great staying power so you can bring it to your next Knight of Columbus meeting and it can sit on the buffet table all day long.  In fact, I once came across some quiche that was forgotten overnight sitting at room temperature and I ate it without batting an eyelash.  I was a very hungry child.  I would've eaten bologna off the driveway in the middle of Summer without even thinking about it.  Now, I at least give it some thought before eating trash.  Recipe follows post.

Roasted Pork Shoulder with Salsa de Poblano and Honey-Pimenton Glazed Brussel Sprouts -
I am a Cuban.  I eat pork like 40 times a day.  It's just what we do.  Pork shoulder is a pretty fatty hunk of meat but it's seriously full of flavor.  Roasting slowly with low heat for 3-4 hours produces a falling apart delicious roast.  I usually marinate mine for a bit with garlic, oregano, lime juice, orange juice, cumin, salt and pepper.  It's such a comforting dish.  I made a quick salsa with tomatoes, garlic, scallions, roasted poblano peppers, lime, spices.  For the Brussel sprouts I seared the cut sides in a saute pan with butter.  Then I added a Tbsp of honey, 1 tsp of hot pimenton (smoked Paprika), salt and pepper and some chicken stock.  Covered and cooked for 5 minutes until just soft.  Very simple.

Fideo "Risotto" with Broccoli and Portuguese Linguica Sausage -  Say that ten times fast.  Fideo is a lovely little Spanish noodle that resembles vermicelli cut into 1" pieces.  It's used a lot of the time in soups and paellas.  I cooked it risotto style by browning the fideo in butter (kinda like Rice-O-Roni - or as my grandmother used to say "Rick-a-Rooni).  Start by adding a little chicken stock while stirring.  Once the liquid is absorbed add more.  Do this until the fideo is cooked.  You will have a super creamy texture almost like you cooked it in cheese but that's just the broken down starches.  Toss in some steamed broccoli and cooked linguica towards the end of cooking.  Don't forget to season throughout.  Sometimes I'll forget to say salt and pepper but always assume I seasoned the food throughout cooking.  Unless you have a heart problem don't skimp on the frickin' salt.  I hate coming to your house and eating unsalted bland food!  Salt, salt salt!  But don't over salt! Seriously.

Irish Fry Breakfast - Okay, so those eggs and sausage look somewhat imposing.  Go ahead, say it.  "Hey Violet, your Irish breakfast looks like a set of cock and balls sitting on a bed of baked beans!" Okay so now that we've gotten over any childish remarks we can safely say that Irish Fry Breakfast is a delicious heart attack in the making.  If I ate this all the time I'd have to invest in a closet full of moomoos.  You got your eggs, rashers (Irish bacon), bangers (Irish sausage), skizzers (okay I made that up), baked beans, broiled tomatoes, sauteed mushrooms, black blood pudding, white blood pudding (they are delicious but I totally understand how you feel about the words blood and pudding in the same description.  In a word; creepy).  After you eat this breakfast and of course wash it down with a few Guinnesses and Black Velvets you aren't going anywhere.  Just sit down a watch Futbol all day or perhaps Leprechaun 6 - Back 2 Tha Hood.  Ninja please!

Tacos de Pollo Picante - That's Spicy Chicken Tacos for to the gringos in the house. Everybody always has leftover chicken laying around.  Just check your fridge or between the couch cushions.  It's in there.  If you have to make it from scratch all you have to do is boil or roast some chicken thighs (you can use breasts if you have to but the flavor is in the thighs).  Shred the chicken with a fork.  I added some New Mexican chili powder, cumin, sauteed jalapenos, garlic, and green onions.  A few dashes of Tapatio hot sauce (pronounced Ta-Pa-Tio until my sweet friend asked for some Tapásheeo and it stuck) and you're ready to construct your tacos.  Garnish with some salsa fresco, sliced avocado, and cilantro and your are good to go.  I have a demon inside me that craves Taco Bell.  It's sad, I can't drive by a TB without drooling all over myself.  Like an addict, you can find me some days in the alley behind the dumpster eating a triple decker chalupa.  With a little willpower, I have asserted to my brain that my tacos and really any handmade delicious tacos are better than deep fried canned taco beef wrapped in a Mexican pizza.

Maple Bacon Chocolate Chip Cookies - And now for the dessert portion of our show, kinda.  Okay so I am not capable of making dessert without adding pork to it.  I blame my Latina heritage!  The maple in these cookies was delicious and the bacon adds a yummy salty smokiness.  I don't even really like sweets for the most part but these are interesting and porky.  Bacon and chocolate go very well together.  In fact they are best friends.  I made these for Christmas and bewildered my friends with lovely packages of goodness.  I call em Meat Sweets.

Maple Bacon Chocolate Chip Cookies
Adapted from Susan Russo via One for the Table
5 strips maple smoked bacon (8 strips if you want extra to sprinkle on the cookie)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
3/4 teaspoon maple extract
2/3 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

Cook bacon in a large skillet over medium heat until browned and cooked through. Drain on a paper-towel lined plate and chop finely.

In a medium bowl whisk flour, baking soda and salt.

In a large bowl, using an electric mixer, cream the butter and sugars; about three minutes. Add egg and maple extract and beat until just blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. Stir in the chocolate chips, walnuts and bacon.

Drop one large Tablespoon of cookie dough 2-3 inches apart. Make sure you only do about 6 cookies on a sheet. If they spread and touch each other, you will have a mess. Bake 10-12 minutes in a 350 degree oven only until the edges are brown and slightly soft in the center. Let them finish cooking out of the oven, on the pan. The edges will get too dark if you leave them in the oven. Transfer to a wire rack and let completely cool.

*Also, I made 3 extra pieces of bacon so I would have enough to sprinkle on the top of the cookie dough. I also pressed in some extra chocolate chips too. This is completely optional.

Quiche Florentine
The Crust:
2 cups flour
1⁄4 tsp. salt
Pinch sugar
8 tbsp. cold butter, cut in small pieces
3 tbsp. cold vegetable shortening, cut in small pieces
1 egg, lightly beaten

The Filling:
1/2 lb. slab bacon, cut into batons
2 eggs, lightly beaten
1 1⁄2 cups heavy cream
1 tsp. salt
1 cup grated Gruyere cheese
1 lb fresh spinach, blanched and drained
Freshly grated nutmeg
Freshly ground black pepper

The Crust
Sift together flour, salt, and sugar into a food processor. Add butter and shortening into flour and pulse until it resembles coarse meal. Sprinkle in up to 6 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Remove from the food processor and using your hands, press dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with your hand to form a smooth dough, then shape into a ball, flatten slightly to make a round, and dust with flour. Wrap round in plastic and refrigerate for 2 hours.

Preheat oven to 400°. Allow dough to soften slightly at room temperature before rolling out on a lightly floured surface into a 14'' round. Fit dough, without stretching it, into a buttered 10'' bottomless metal quiche pan, set on a parchment paper-lined baking sheet. Press overhanging dough down slightly into sides of ring to make the sides of the crust a little thicker and sturdier. Run the rolling pin over the top of the ring to remove any overhanging dough. Using a fork, prick bottom lightly, then make a decorative edge around the rim. Line dough with parchment, then fill with dried beans or pie weights. Bake until crust is set and edge just begins to color, about 25 minutes. Remove parchment and weights, brush bottom and sides with egg, and continue baking until crust is pale golden, another 2-5 minutes.

The Filling
Reduce heat to 375°. In a saute pan over medium-low heat cook the bacon batons until brown and ans crispy. Transfer bacon with a slotted spoon to a paper towel to drain. After blanching the spinach in boiling water for 3 minutes.  Shock in ice water.  Then place the spinach in a kitchen towel and squeeze out all of the moisture.  Mix with the bacon and layer the dry, cooked spinach & bacon over the bottom of the pie crust

Beat eggs, cream, and salt together in a medium bowl and season to taste with nutmeg and pepper. Pour mixture into crust and bake until custard is puffed and golden and just set in the center, 30-35 minutes. Slide quiche off parchment paper onto a serving platter and remove ring. Serve quiche warm or at room temperature, sliced into wedges.