On Tap Oil & Vinegar Recipe Detail

Bacon Cheddar Spinach Quiche

with Extra Virgin Olive Oil

Crust:

• 2 cups white, whole wheat, or all purpose flour
• 1 tsp salt
• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup ice cold water

Directions:

Preheat oven to 375°F.

Combine flour and salt in food processor. Pulse to combine. Blend ice water and extra virgin olive oil together well. Pour into food processor and pulse a few more times until mixture comes together. On floured surface roll out dough and place in 9" diameter pie or quiche pan.

For the Quiche Filling:

• 8 large eggs
• 1 1/2 cups heavy cream
• 1 tsp kosher salt
• 2 cups fresh spinach (washed, packed, dried, roughly chopped)
• 1/2 lb bacon (pre-cook weight) diced and browned
• 1 1/2 cups gruyere cheese, finely grated

Directions:

Preheat oven to 375°F.

In large bowl, thoroughly whisk together eggs. (Reserve and set aside 1 Tbsp beaten egg.) Whisk cream and salt with eggs. Layer quiche first with chopped spinach, then crisp bacon, then cheese. Pour egg mixture over top. Brush reserved Tbsp beaten egg over crust. Bake quiche in oven 35-40 minutes or until crust is browned, egg is set in center and doesn't jiggle. Allow to cool slightly or to room temperature and serve.