Bacon Cheddar Spinach Quiche with All Extra Virgin Olive Oil Crust Recipe
Share
Bacon Cheddar Spinach Quiche with All Extra Virgin Olive Oil Crust Recipe
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
4-6
Cook Time
30-40 minutes
Ingredients
-
2 cups white whole wheat or all purpose flour
-
1 teaspoon salt
-
1/2 cup very fresh Maine-ly Drizzle Hojiblanca extra virgin olive oil 1/2 cup ice cold water
-
8 large eggs
-
1 ½ cups heavy cream
-
1 teaspoon kosher salt
-
2 packed cups, washed and dried roughly chopped fresh spinach
-
½ pound of bacon precook weight, that has been diced and browned
-
1 ½ cups finely grated gruyere cheese
For The Crust
For the Quiche Filling
Directions
For the Crust
- Preheat the oven to 375.
Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well.
Pour in to the food processor and pulse a few more times until the mixture comes together.
On a floured surface roll out the dough and fit in to a 9" diameter pie or quiche pan
For the Quiche Filling
In a large bowl, thoroughly whisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt.
Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese.
Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust.
Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn't jiggle. Allow to cool slightly or to room temperature and serve.