It’s safe to say that I’m a really healthy eater. But there are times when I choose to indulge, and when I do, it has to be worth it. For instance, if I want a piece of chocolate, I’m not going to eat that old half-eaten Easter bunny at the back of the cupboard. I’m going to find the best piece of chocolate I can get my hands on, savour it, and not feel a bit guilty.
This quiche falls into this category. I lightened it up from a traditional quiche with using a lighter cream, and added spinach (traditional Quiche Lorraine doesn’t have spinach in it) but aside from that, it’s the real-deal in all of its rich glory. It’s best eaten closer to room temperature, and makes an amazing lunch served with a salad or brunch for that special occasion.
The crust recipe makes a bit extra, so depending on the size of your quiche dish and how thick you like your crust you can refrigerate or freeze any extra dough (just wrap it in plastic wrap and put in a sealable bag). I usually roll mine a bit on the thin side and simply refrigerate about 1/3-1/2 of the dough for another occasion.
- 2 1/2 c. all-purpose flour
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 c. vegetable shortening
- 1/2 c. cold butter, cut into 1/2” cubes
- 1/4 c. ice water
- In a food processor, add all of the dry ingredients and pulse to mix.
- With the food processor off, sprinkle the butter and shortening on top of the dry ingredients and pulse just until the fat is incorporated and is the size of peas.
- Turn the machine off, and drizzle the half of the water over top. Pulse the dough until it starts to stick together in clumps (not one large dough ball). Add additional water, 1 Tbsp. at a time, to get it to the consistency you desire as per above. You may need a bit more water, depending on your dough.
- Press the dough together, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling it out.
- Once chilled, on a well-floured surface, roll out the crust using a floured rolling pin to fit your quiche dish approximately 1/8” thick with extra dough to drape over the sides. Using your hands, gently press the dough into the bottom and sides of the dish to fit and trim the extra from the sides. You will have extra dough if you are only doing one quiche.
- 8 large eggs
- 1 1/2 c. half & half (10%) cream
- salt & pepper
- 1/2 package frozen spinach, thawed and well drained*
- 5 thick slices good quality bacon, diced
- 1 small onion, diced
- 1 c. shredded Swiss cheese (Ementhal or Gruyere)
- salt & pepper
*I often use a full package, but I love spinach!
- Preheat the oven to 375F.
- Combine the eggs, cream and salt and pepper (use at your discretion) in a large bowl with a whisk to combine. Set aside.
- In a medium frying pan on medium heat, cook the bacon for about 4 minutes or until it starts to slightly brown. Add the onion and cook, stirring, for approximately 8-10 minutes or until the onion is cooked and transparent and the bacon is golden but not too crispy. Remove the bacon and onions from the frying pan and place on a plate lined with paper towel.
- Layer (in this order) the cheese, bacon and onion mixture and the spinach on the bottom of the prepared pie crust. Pour the egg mixture on top.
- Bake for 35-45 minutes or until the crust is golden brown and the egg is set.
- Cool to room temperature (or close) before serving.