Bacon Cheddar Spinach Quiche
In the test kitchen, I'm always looking for creative ways to replace less healthy fats such as butter with extra virgin olive oil. However improving the healthfulness is only one of necessary criteria, the other is that the recipe must either be consistent with the original or improved by the addition. Here for your consideration is an easy, savory quiche with a simple yet delicious crust made with evoo. This crust brings more to the party than texture and ease of preparation.
FOR THE CRUST
2 cups white whole wheat or all purpose flour
1 teaspoon salt
1/2 cup fruity, very fresh extra virgin olive oil such as picholine, ascalano or hojiblanca
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 pre-cook 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.