Spinach Bacon Gruyère Quiche
Serves 6
Ingredients:
For the Cream Cheese Crust
- 1 ½ c. MinusG Pie Crust Mix for 1 pie crust.
- ½ c. + 2 tbsp butter softened
- 4oz cream cheese room temp (or 5-6 tbsp water)
- ½ tsp salt
Quiche Filling
- 6 thick-cut bacon slices, chopped
- ¼ c. onion minced
- 3 eggs
- 1 ½ c. heavy cream or half n half
- 1 tsp. salt
- ¼ tsp. freshly ground pepper
- Pinch ground nutmeg
- 1 c. shredded Gruyère (Swiss) cheese
- ¼ c. diced green onion for garnish - optional
Directions:
Making Pie Crust
- In a food processor, combine the flour and salt then pulse briefly to mix.
- Add the butter and pulse until the mixture just starts to come together.
- Transfer the dough to a work surface.
- Heat oven to 400°F. On a floured work surface, roll out the dough into a 12-inch round.
- Fit into a 9-inch round tart pan and trim the dough, cutting the overhang.
- Use a fork or shape to create a sturdy yet decorative edge, then pierce the dough all over with a fork.
- Freeze for 15 minutes.
- Bake the pastry shell until the edges are lightly golden, about 15 minutes.
- Transfer to a wire rack and let cool. Reduce the oven temperature to 375°F.
Make Quiche filling
- In a fry pan over medium heat, cook the bacon until crisp, about 8 minutes.
- Transfer to a paper towel-lined plate.
- Pour off all but 1 tbsp of bacon fat, then add the minced onion and cook just until softened, about 1 minute. Set aside.
- Chop bacon.In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg.
- Layer chopped bacon, onion and cheese in the pastry shell. Pour egg mixture on top.
- Bake until the filling is set and the crust is golden, 30 to 35 minutes.
- Sprinkle the green onion on top. Transfer to a wire rack and let cool.
- Cut the quiche into wedges and serve warm. Enjoy!