Spinach, Potato and Bacon Quiche for French Fridays with Dorie

I just came home after a wonderful lunch at The Wayfare Tavern in San Francisco with Gina from SPCookieQueen and believe me it's a good thing that I'm still on a high from meeting her because I was hoping to return home, find Blogger restored and post my link to French Fridays with Dorie.  But, Quel Malheur! Blogger dumped my post and now I have to reconstruct it from the beginning, yes it was done but now it's undone, gone, vanished into thin air!  Normally I post a few photos of the finished product and call it a day but this week I posted a series of photos on my tart dough making process complete with captions, again, let me repeat, Quel Malheur!!!  Right now, and no I did not have wine with lunch but I should have, I wish I was on a game show where you win money$$$ for how many times you say Quel Malheur!! or a trip to France.  I'm going to load up the photos again try to remember the captions and as they say, Keep Calm and Blog On!  Please check out the links of the other contributors to this online cooking group here.  If you would like this recipe and more  please pick up a copy of Around My French Table by Dorie Greenspan.  Also consider cooking along with this group!

I also wanted to explain why I put potatoes in this bacon and spinach quiche.  I didn't have enough spinach!  By the time I steamed, rinsed and drained my spinach I had about 1/2 cup of spinach so not wanting to go to the market I looked in my pantry and decided to use potatoes.  We loved the tart and enjoyed it for dinner with a green salad and a glass of wine.  The next morning we had a slice with a cup of coffee for breakfast.  This is not a cheesy quiche, it is a hearty flavorful meal of a quiche that I will definitely make again and again.

Just a quick note about the tart dough that I photographed for a Tourteau de Chèvre for my friend Christie's birthday party this weekend. The finished dough goes into a springform pan, I hope that's not confusing to anyone. I spent a lot of time on this post yesterday, I just rushed through it so I could still post it today. 

Start with ice cold bits of butter and an egg mixed into a few teaspoons of chilled water

Place the bits of butter on top of flour, a small amount of sugar and salt that has already been blended together in the food processor

An exterior view, don't overdo the pulsing of the butter into the flour mixture

 There should be fairly large pieces of butter in the flour mixture, now you can add the liquid ingredients

The dough starts to clump but don't let if form into a ball, again don't overdo it!

Reach inside the food processor and give the dough a good pinch- that's what I'm talking about!

Turn the dough out on top of the wrap and form into a disk, give it a few kneads with the heel of your hand

Wrap the disk and refrigerate for at least three hours, notice the bits of butter in the dough

Flour the rolling pin, as needed, also sprinkle flour underneath the dough

 Roll out the dough from the center, lifting and turning as you go

 Flip the dough over using the plastic wrap and fit into the pan, carefully peel off the wrap

Trim dough to fit the pan with a knife

Wrap and Freeze, Remember this tart dough is in a springform pan for my Tourteau de Chèvre

Wow, I really built up an appetite after all of that!