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Quiche Lorraine with Bacon and Spinach

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5

Ingredients

  • 2 ¼ cups all purpose flour
  • ¾ cup cold butter
  • 1 egg yolk
  • 3 tbsp cold water
  • 1 tsp salt
  • 3 shallots
  • ¼ cup chopped green onion
  • 16 oz baby spinach
  • 6 slices of bacon
  • 4 eggs
  • ½ cup heavy cream
  • ½ cup milk
  • 1-2 cups shredded gruyere cheese
  • ¼ tsp nutmeg

Instructions

  1. Prepare the dough for the crust by mixing flour, butter, and salt in a food processor. Use cold butter for this step, and cut it into cubes to make this much easier.
  2. Once crumbs start to form, add an egg yolk along with a few tablespoons of cold water until the dough begins to form. You should be looking for a consistency that is not too crumbly or wet.
  3. Create a semi-flat disc with the dough, then tightly seal it with plastic food wrap and refrigerate for 30 minutes.
  4. Once chilled, roll the dough out to a thin circle that is about ½ cm thick. Press the dough into a greased quiche dish, removing any excess crust. Use a fork to press holes into the bottom of the crust.
  5. Fry the bacon in a cast iron skillet until well cooked and crispy. Set aside on a cloth to remove any excess grease.
  6. Remove all of the bacon grease except for about 1-2 tbsp, then add the diced shallots and saute them until they become slightly translucent.
  7. Add spinach and stir constantly until it reduces in size. Set aside.
  8. In a medium bowl, combine eggs, milk, heavy cream, and nutmeg. Stir until the mixture is smooth and well combined.
  9. Line the bottom of your quiche crust with the spinach and shallot mixture, the add bacon on top. On top of that add the shredded gruyere cheese and carefully pour the egg mixture over everything until the dish is completely and evenly filled. Top with chopped green pepper.
  10. Bake at 325°F for 45 minutes or until the egg begins to turn a golden brown.
  11. Allow the quiche to rest at room temperature for 15-30 minutes, then remove from the pan and serve it as slices.