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.