Spinach, Bacon and Swiss Quiche with Almond Flour Crust
By ssuire on October 01, 2012
Featured Member Post
Up until about two weeks ago, I had never attempted to make a quiche. I always believed that making a quiche was complicated and I did not want to go to the extra trouble to make my own crust.
Making the crust is super easy and makes a huge difference in the taste. Trust me on this - it only takes five ingredients; flour, butter, shortening, salt and ice water. Mixing the filling for the crust was even easier. Well, until I let my daughter help me whisk the eggs. I used five eggs in this recipe but she may have spilled an entire egg on the counter by "helping" me with the whisk.
My kitchen is pretty much a disaster zone when I am cooking, especially when my kids help. Flour gets spilled on the counter, eggs are dropped on the floor, and anything with sugar needs to be taste tested multiple times for quality assurance. But I digress...
I was trying to convince you that making a Quiche is not complicated.
This quiche started out with four cups of fresh spinach, roughly chopped. Don't be afraid to put all four cups in your pan at once, I promise it will cook down. My husband was amazed that four cups of spinach can cook down to such a small amount.
I was amazed that he was willing to taste my quiche once it was baked. He has always thought that quiche was a "girly" dish. Maybe it has something to do with names like "Quiche Lorraine" and "Quiche Florentine".
In reality, I think he only tried it because I added bacon. Bacon makes any dish more manly.
I also added 4 ounces of freshly grated swiss cheese to the filling. I think most of the cheese made it into the filling, but Sophia was snacking on all of the ingredients whenever I turned my back. Even the bacon. I had to hide the bacon from both Sophia and Trey so I would have enough to add to the quiche.
4 Real Tip: If you cook bacon, your house is going to smell like bacon. That means your family is going to expect you to serve them bacon. My advice is to make double the amount of bacon needed for your dish. Give half to your family as an incentive to get out of the kitchen and put the other half in your recipe. Ignore the dog who sits beside you begging for bacon and give him a fake bacon treat. (He will not know the difference)
After mixing the ingredients for your crust, you will need to let it chill in the refrigerator for about 30 minutes. I recommend making the crust first, then prep the ingredients while the crust is chilling. It will probably take you about 30 minutes to cook your bacon, chop and saute the spinach and grate your cheese.
I also pre-baked my crust for 7-8 minutes before adding the filling. Then I baked the entire quiche an additional 40-45 minutes until the center was set and the top was brown around the edges. Allow the quiche to cool about 5-10 minutes before serving, or cook it the night before and re-heat it in the oven.
Then go ahead and serve this to your girlfriends at brunch. Save the leftovers for your manly husband, boyfriend or teenage sons. Just tell them it has bacon in it.
Prep time: 45 minutes, Cook time: 45 minutes
Almond Crust ingredients (via Bob's Red Mill)
3/4 cups all-purpose white flour
1/4 cup almond meal/flour (I used Bob's Red Mill)
1/2 teaspoon sea salt
1/3 cup shortening, chilled
1 tablespoon unsalted butter
2-3 tablespsoons ice water
5 large eggs
3/4 cup half and half
3/4 cup milk
4 ounces Swiss cheese, grated (about 1 cup)
4 cups (slightly packed) fresh spinach
6 slices center cut bacon, cooked crisp and drained
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions for Almond Flour Crust
1) Combine white flour, almond flour and salt in a medium bowl. Cut in shortening and butter using a pastry blender or two knives, until the mixture is crumbly. Add ice water, one tablespoon at a time and mix with a fork until the mixture comes together.
2) Using your hands, shape the dough into a ball then flatten it into a round disk. Wrap the dough in plastic wrap and refrigerate for about 30 minutes, until the dough is chilled enough to roll.
3) Preheat oven to 350 degrees. While the oven is heating, flour a work surface and roll the dough out to 1/8" thickness sprinkling with flour as needed so it does not stick. Carefully transfer the dough to a 9 inch pie pan, pressing into the bottom and up the sides of the pan. Trim off any excess dough around the edges. Pre-bake the crust for 7-8 minutes then allow to cool for 2 minutes before pouring in the filling.
Directions for Quiche filling
1) Cook 6-7 slices of center cut bacon until crispy, drain on paper towels. Once it has cooled, crumble the bacon and set aside.
2) Remove the stems from spinach and roughly chop. Saute over medium heat for 3-5 minutes, until the spinach wilts down. Remove from heat and set aside.
3) In a large bowl, whisk five whole eggs. Add in milk, half and half, seasonings and mix well. Stir in the grated cheese, spinach and bacon then pour the entire mixture into your prepared crust.
4) Bake for 40-45 minutes or until the center is set and the edges are brown. Allow the quiche to cool for about 5 minutes before serving.
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