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October 14, 2016
Bacon Cheddar Spinach Quiche with All Extra Virgin Olive Oil Crust Recipe
For The Crust2 cups white whole wheat or all purpose flour1 teaspoon salt1/2 cup fruity, very fresh extra virgin olive oil such as picholine, ascalano or hojiblanca1/2 cup ice cold waterPreheat 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 panFor the Quiche Filling8 large eggs1 1/2 cups heavy cream1 teaspoon kosher salt2 packed cups washed, dried and roughly chopped fresh spinach1/2 pound of bacon pre-cook weight, that has been diced and browned1 1/2 cups finely grated guyere cheeseIn a large bowl, thoroughly wisk 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.
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