Bacon, Gruyere and Spinach Quiche
Marielle Henaine
Quiches are a kind of salty cake of French origin based on eggs, cream and some protein or vegetables. They are ideal for any time of day, such as breakfast or dinner, so try this one with an intense flavor of bacon and Gruyère cheese, you will not regret it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 1/2 cups wheat flour, for the shortcrust pastry (250 g)
  • 1/2 teaspoons salt, for the shortcrust pastry
  • 1 teaspoon sugar, for the shortcrust pastry
  • 1 egg, for the shortcrust pastry
  • 1 cup butter, for the shortcrust pastry (125 g)
  • 3 tablespoons water, cold, for the shortcrust pastry
  • wheat flour, to extend
  • butter, to grease
  • 2 tablespoons butter, for the leek and spinach
  • 1/4 cups leek, finely chopped
  • 2 cups spinach
  • 1 cup bacon, chopped and fried
  • 3 eggs
  • 1 cup Gruyère cheese, grated
  • 1 cup whipping cream
  • salt
  • pepper
  • 1 teaspoon onion powder
  • 1/4 cups cornstarch
  • 1/2 cups Gruyère cheese, grated
  • 1/2 cups spinach
  • cherry tomatoes, colored, cut in half, to decorate
  • leaves arugula, to decorate
  • leaves basil, to decorate
Preparation
50 mins
40 mins
Low
  • For the shortcrust dough, on a flat surface pour the flour, with your fist make a hole in the center, place the salt, sugar, egg and butter, mix with the help of your hands imagining that you are crumbling sand, this will help not to overwork the dough. When the ingredients are moderately integrated, pour the cold water and finish incorporating. Form a ball with the dough, cover with plastic wrap and refrigerate for 30 minutes.
  • Spread the dough out on a floured surface, transfer it to a greased pie pan and remove the excess, so that the pan is completely covered. Place a circle of aluminum foil on the dough and some beans, chickpea or rice. Bake for 15 minutes at 180 ° C. Take out of the oven, remove the grains, the aluminum and let cool.
  • For the filling, melt the butter in a pan and cook the leek and spinach for 5 minutes. Remove and let cool slightly. Spread over the crust of the dough you made, add the fried bacon, Gruyère cheese and reserve.
  • In a bowl, mix until the eggs are incorporated with the whipping cream, the salt, the pepper, the onion powder and the cornstarch.
  • Pour the mixture over the base of the quiche with the leek and the spinach, sprinkle with the remaining cheese and place spinach leaves on top. Bake for 35 minutes at 180 ° C. Let cool 10 minutes.
  • Garnish with cherry tomato, arugula and basil. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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