Name: French Spinach Quiche
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Yield: 8 servings
Ingredients: For crust:; 6 oz. all-purpose flour; 4 oz. unsalted butter; 2 oz. cold water; For filling:; 9 eggs; 2 cups heavy cream; 2 cups shredded Gruyère; 1 lb. bacon, cooked and chopped; 1 cup fresh baby spinach

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French Spinach Quiche

Recipe by Lindsay Rogers, Savory Spice—Raleigh, NC manager

All-Purpose Cooking

A scratch-made quiche will impress any brunch guest and the flavor will totally wow them!

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Serves 8 servings

Prep Time 20 minutes

Cooking Time 1 hour 20 minutes

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Ingredients

For crust: 6 oz. all-purpose flour 4 oz. unsalted butter 2 oz. cold water

1/2 tsp. Mayan Sea Salt

For filling: 9 eggs 2 cups heavy cream 2 cups shredded Gruyère 1 lb. bacon, cooked and chopped

3 Tbsp. Herbes de Provence

1/2 cup Freeze Dried Shallots

2 tsp. Sel Marin de Guerande Grey Sea Salt

1 tsp. Whole Nutmeg, freshly grated

1 cup fresh baby spinach

Directions

Step 1 For crust: Preheat oven to 400 degrees. Combine flour and salt. Cut butter into flour until all butter is in pea-sized balls. Add water and knead into a ball. Cover with plastic and refrigerate for 1 hour. Roll out dough on a floured surface until 1/8-inch thick. Place dough in pie pan, removing excess dough around edges. Prick pie crust all over with a fork to vent. Bake for 12 min. Set aside.

Step 2 For filling: Whisk together eggs, cream, shallots, Herbes de Provence, grated nutmeg, and grey sea salt until smooth. Place bacon, cheese and spinach in bottom of prepared pie crust. Fill with egg mixture, making sure spinach is submerged. Bake for 60 to 70 min., or until filling is set and slightly browned.