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Test Kitchen Approved

Lindsay’s Luscious Quiche

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

Yields

8 servings

Prep Time

20 Minutes

Cooking Time

1 Hours 20 Minutes

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

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

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 Italian cheese (e.g. Mozzarella, Fontina, etc.)

1 lb. bacon, cooked and chopped




1 cup fresh baby spinach

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Herbes de Provence

    This is a classic blend originally created in the South of France. This blend has been a household name for hundreds of years and is a staple in da...

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  • Freeze Dried Shallots

    Shallots are a member of the large onion family. Their taste is not as strong as white onion, but more of a cross between a sweet onion and mild ga...

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  • Sel Marin de Guerande Grey Sea Salt

    The French are the first known to harvest sea salt; records age back to the 7th century and to this day they still hand harvest it in the same trad...

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Directions

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.

For filling: Whisk together eggs, cream, shallots, Herbes de Provence, 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.