Bacon, Gruyere, and Spinach Quiche

Name: Bacon, Gruyere, and Spinach Quiche
Prep time: 90 min
Cook time: 40 min
Yield: 6
Cuisine: Internacional
Ingredients: 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, fried, for the shortcrust pastry; wheat flour, for rolling out; butter, for greasing; 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, in colors, cut in half, for decoration; leaves arugula, for decoration; leaves basil, for decoration

Marielle Henaine

Quiches are a type of savory tart of French origin made with eggs, cream, and some protein or vegetables. They are ideal for any time of the day, such as breakfast or dinner, so try this one with intense flavors of bacon and Gruyere cheese, you won't regret it!

Reviewed by Editorial Team of Kiwilimón

Published: 30-10-2020

Preparation

50 mins

40 mins

Low

For the shortcrust pastry, on a flat surface pour the flour, with your fist make a well in the center, place the salt, sugar, egg, and butter, mix with your hands imagining you are crumbling sand, this will help not to overwork the dough. Once the ingredients are moderately combined, pour in the cold water and finish incorporating. Form a ball with the dough, cover with cling film and refrigerate for 30 minutes. Roll out the dough on a floured surface, transfer it to a greased tart pan and remove the excess so that the pan is completely covered. Place a circle of aluminum foil over the dough and some beans, chickpeas, or rice. Bake for 15 minutes at 180 °C. Remove from the oven, take out the beans, foil, and let cool. For the filling, in a skillet melt the butter and cook the leek and spinach for 5 minutes. Remove and let cool slightly. Spread over the crust of the pastry you made, add the fried bacon, the Gruyere cheese and set aside. In a bowl mix until combined the eggs with the whipping cream, salt, pepper, onion powder, and cornstarch. Pour the mixture over the base of the quiche with the leek and spinach, sprinkle with the remaining cheese and place spinach leaves on top. Bake for 35 minutes at 180°C. Let cool for 10 minutes. Decorate with cherry tomatoes, arugula, and basil. Enjoy.