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

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.