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.