 Bacon Cheddar Spinach Quiche with All Extra Virgin Olive Oil Crust Recipe
Directions
For The Crust
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
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
8 large eggs
1 1/2 cups heavy cream
1 teaspoon kosher salt
2 packed cups washed, dried and roughly chopped fresh spinach
1/2 pound of bacon precook weight, that has been diced and browned
1 1/2 cups 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 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.
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