Bacon, Gruyère & Spinach Quiche

bacongruyerespinachquiche

I love quiche.  It’s one of those dishes that can be served for breakfast, lunch or dinner, or it can even be poured into mini muffin tins and made into appetizer sized servings.  Quiche is also one of the rare egg-dominant recipes that can be made ahead and frozen for later use.  This recipe is one I found in a Williams-Sonoma cookbook years ago, and one that is still featured on their website. #ThisGirlLovesToEat

Bacon, Gruyère & Spinach Quiche

  • All-purpose flour for rolling out dough
  • 1 disk cream cheese pie dough, thawed, or purchased piecrust
  • 6 thick-cut bacon slices, chopped
  • 1 shallot, minced
  • 6 cups baby spinach
  • 3 eggs
  • 1 1/2 cups milk
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/8 tsp. freshly grated nutmeg
  • 1/2 cup shredded Gruyère cheese

Prepare the pie dough (Cream Cheese Pie Dough link above) or remove purchased pie dough from package

Preheat 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, leaving a 1/2-inch overhang. Fold the overhang back over itself and pinch to create a sturdy edge. 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 briefly. Reduce the oven temperature to 375°F.

Make the filling

In a frying pan over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat from the pan, add the shallot and cook just until softened, about 1 minute. Stir in the spinach and cook until wilted, about 3 minutes.

In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Add the spinach mixture to the bowl and stir to combine.

Bake the quiche

Sprinkle the bacon and the cheese into the pastry shell. Pour in the spinach mixture. Bake until the filling is set and the crust is golden, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Remove the pan rim, cut the quiche into 6 wedges and serve warm. If freezing, set aside to cool (see note below). Serves 6.

Note: To freeze, let the baked quiche cool completely. Wrap in aluminum foil and freeze for up to 2 months. To reheat, place the unwrapped quiche on a baking sheet and bake in a preheated 325°F oven until heated through, about 40 minutes.

 

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