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Recipe of Bacon, Gruyere and Spinach Quiche
Recipe

Bacon, Gruyere and Spinach Quiche

50 mins
40 mins
Low
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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!
Learn more about Marielle Henaine

Ingredients

6 portions
  • 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
  • enough wheat flour, to extend
  • enough 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 Gruyere cheese, grated
  • 1 cup whipping cream
  • to taste salt
  • to taste black pepper
  • 1 teaspoon onion powder
  • 1/4 cups cornstarch
  • 1/2 cups Gruyere cheese, grated
  • 1/2 cups spinach
  • cherry tomatoes, colored, cut in half, to decorate
  • leaves arugula, to decorate
  • leaves basil, to decorate

Preparation

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.

PRESENTATION

Garnish with cherry tomato, arugula and basil.

TIPS

Before placing the spinach stir fry on the base of the quiche, pat it dry with a paper towel to remove excess moisture.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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