Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields8 Servings
 2 cups White Whole Wheat Flour, or all-purpose flour
 1 tsp Fine Sea Salt
 ½ cup VSOP Hojiblanca Extra Virgin Olive Oil, or koroneiki or picholine
 ½ cup Ice Cold Water
 8 large Egg (s)
 1 ½ cups Heavy Cream
 1 tsp Fine Sea Salt
 2 cups Fresh Spinach, washed and roughly chopped
 ½ lb Bacon, (pre-cook weight) that has been diced and browned
 1 ½ cups Gruyère, finely grated
1

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 into 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.

2

In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream, and salt. Layer the quiche first with the 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.

Ingredients

 2 cups White Whole Wheat Flour, or all-purpose flour
 1 tsp Fine Sea Salt
 ½ cup VSOP Hojiblanca Extra Virgin Olive Oil, or koroneiki or picholine
 ½ cup Ice Cold Water
 8 large Egg (s)
 1 ½ cups Heavy Cream
 1 tsp Fine Sea Salt
 2 cups Fresh Spinach, washed and roughly chopped
 ½ lb Bacon, (pre-cook weight) that has been diced and browned
 1 ½ cups Gruyère, finely grated

Directions

1

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 into 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.

2

In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream, and salt. Layer the quiche first with the 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.

Bacon Cheddar Spinach Quiche With EVOO Crust

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