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Spinach Bacon Gruyère Quiche

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Spinach Bacon Gruyère Quiche

Spinach Bacon Gruyère Quiche
Serves 6


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
  • 1 shallot, minced
  • 6 c. baby spinach
  • 3 eggs
  • 1 ½ c. milk or half n half
  •  ¼ tsp. salt
  •  ¼ tsp. freshly ground pepper
  •  Pinch ground nutmeg
  •  ½ c. shredded Gruyère (Swiss) cheese


  Making Pie Crust

  1. In a food processor, combine the flour and salt then pulse briefly to mix.
  2. Add the butter and cream cheese and pulse until the mixture just starts to come together.
  3. Transfer the dough to a work surface. 
  4. Heat oven to 400°F. On a floured work surface, roll out the dough into a 12-inch round.
  5. Fit into a 9-inch round tart pan and trim the dough, cutting the overhang.
  6. Use a fork to create a sturdy yet decorative edge, then pierce the dough all over with a fork.
  7. Freeze for 15 minutes. 
  8. Bake the pastry shell until the edges are lightly golden, about 15 minutes.
  9. Transfer to a wire rack and let cool. Reduce the oven temperature to 375°F. 

    Make Quiche filling
  1. In a fry pan over medium heat, cook the bacon until crisp, about 8 minutes.
  2. Transfer to a paper towel-lined plate.
  3. Pour off all but 1 tbsp of bacon fat, then add the shallot and cook just until softened, about 1 minute.
  4. Stir in the spinach and cook until wilted, about 3 minutes.
  5. In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Add the spinach mixture to the bowl and stir to combine.
  6. Sprinkle bacon and the cheese in the pastry shell. Pour in the spinach and shallot mixture.
  7. Bake until the filling is set and the crust is golden, 30 to 35 minutes.
  8. Transfer to a wire rack and let cool briefly.
  9. Cut the quiche into wedges and serve warm. Enjoy!

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