Bacon, Gruyere and Spinach Quiche
Cooking Instructions
- 1
Preheat oven to 400° F. If homemade dough, pierce all over with a fork. Freeze for 15 minutes. If purchased dough is frozen, thaw 15 minutes then pierce all over with a fork.
- 2
Bake the pastry shell until the edges are lightly golden, about 15 minutes. Transfer to a wire rack and let cool briefly. Reduce oven temperature to 375°F.
- 3
In a fry 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.
- 4
In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Add the spinach mixture to the bowl and stir to combine.
- 5
Sprinkle the bacon and cheese in the pastry shell. Pour in the spinach mixture. Bake until the filling is set and the crust is golden. Check at 30 minutes.
- 6
Transfer to a wire rack and let cool briefly. If freezing, set aside to cool. 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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