Oli+Ve

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Bacon Cheddar Spinach Quiche with 100% Extra Virgin Olive Oil Crust

 
 
Bacon Cheddar Spinach Quiche with 100% Extra Virgin Olive Oil Crust

For the Crust

Ingredients

  • 2 cups white , whole wheat,  or all- purpose flour
  • 1 teaspoon salt
  • 1/2 cup fruity, very fresh extra virgin olive oil such as Koroneiki or Manzanillo
  • 1/2 cup ice cold water

Directions

  • 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

For the Quiche Filling

Ingredients

  • 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 pre-cook weight, that has been diced and browned
  • 1 1/2 cups finely grated guyere cheese

Directions

  • 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 in this order: 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.