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Bacon Cheddar Spinach Quiche with Extra Virgin Olive Oil Crust

For the Crust:

2 cups white whole wheat flour or all purpose flour

1 teaspoon of salt

1/2 cup of fruity extra virgin olive oil (Hojiblanca)

1/2 ice cold water

preheat oven to 375

Combine the flour and the salt in a bowl of a food processor. Pulse to combine.  Blend the extra virgin olive oil and ice water 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 a 9 " diameter pan or a quiche pan. 

For the Quiche filling:

8 large eggs

1 1/2 cups of heavy cream

1 teaspoon of kosher salt

2 packed cups of washed, dried and roughly chopped fresh spinach

1/2 pound of bacon pre-cook weight, that has been diced and browned

1 1/2 cups of finely grated guyere cheese

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 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.

Recipe from Veronica Foods

 

 

 



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