Bacon Cheddar Spinach Quiche

A good quiche is weekend brunch and easy weeknight dinner rolled into one, and this one skips the butter crust entirely. An olive oil dough comes together in minutes in the food processor, then cradles a custardy filling of smoky bacon, sweet sauteed onion, spinach, and nutty gruyere. Bake it until just set and serve it warm or at room temperature.

Ingredient Spotlight. An olive-oil crust is the quiet hero here: a fruity, very fresh extra virgin olive oil makes a tender, flaky shell with a clean, grassy finish. For a little heat, a brushstroke of our Cayenne Fused Olive Oil gives the crust a warm, smoldering kick.

Ingredients

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
• 1/2 cup ice cold water

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
• 1/2 of a chopped and sauteed onion
• 1 - 1/2 cups finely grated guyere cheese
• 1 Tablespoon of NCOO Cayenne Fused Olive Oil (optional) for a kick.

Instructions

For The Crust

1. Preheat the oven to 375.
2. 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

1. 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, onion, 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 (add Cayenne Oil here for a spicy 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.

Chef's Notes

• Keep the water ice cold and the oil well blended before it hits the flour. A quick pulse just until the dough comes together keeps the crust tender rather than tough.
• The quiche is done when the center is set but no longer jiggles. Let it rest a few minutes before slicing so the custard finishes firming up.

Make It Yours

• Swap the gruyere for sharp cheddar and the spinach for roasted mushrooms or asparagus, depending on the season.
• For a herbaceous, savory crust instead of a spicy one, brush the shell with our Tuscan Herb Olive Oil.

Allergens: Contains gluten (wheat), dairy (milk), and eggs.

Shop our Cayenne Fused Olive Oil at the shop.