Bacon and Spinach Quiche
Serves: (1) 9" round quiche
Pâte à foncer
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 9 tablespoons (128 g) unsalted butter, cold, cut into 1-in pieces
  • 1 large egg yolk
  • 1-2 tablespoons ice cold water
Quiche Filling
  • 130 g (approx 3-4 strips) bacon
  • ¼ onion, chopped into small pieces
  • 2 cups (about 50 g) baby spinach (you can also use thawed and drained baby spinach)
  • 1½ cups (345 g) heavy cream
  • 3 large eggs
  • salt and pepper
  • ½ to ⅔ cup (50 g to 66 g) grated Gruyere cheese (Swiss also works)
For the tart shell:
  1. Combine flour, sugar, and salt together in a food processor and process briefly to combine.
  2. Add in the butter and process until mixture resembles pea-sized crumbs. Do not overmix and let the dough come together.
  3. Add in the egg yolk and one tablespoon and process just until dough starts to come together. If the mixture seems dry, add another tablespoon. Stop before the dough is fully combined.
  4. Turn out dough onto a piece of parchment paper and lay another piece on top. Roll out gently to about ⅛" thickness. If the dough is very soft, refrigerate for about 20 minutes - you don't want the butter to melt.
  5. Peel off the top layer of parchment paper and roll the dough carefully around the rolling pin.
  6. Carefully unroll over a 9" round fluted tart tin and gently press the dough into the bottom and up the sides of the pan. Try not to overwork or stretch out the dough or it will shrink and become tough. Use pieces of dough to patch any open areas.Trim off excess dough.
  7. Refrigerate tart shell for at least 30 minutes.
  8. Preheat oven to 375 degrees F. Line the tart shell with parchment paper and fill with pie weights or dried beans to weigh down the crust. Bake tart shell for 20 minutes.
  9. Turn oven temperature down to 350 degrees F, remove the pie weights, and bake for another 10 minutes until shell is golden and dry to the touch.
  10. Remove from oven and let cool while you make the filling.
For the filling:
  1. Preheat oven to 350 degrees F.
  2. Cook bacon strips. Remove from pan and drain the grease from the pan, leaving a little to saute the onions.
  3. Saute onions in the pan until they turn translucent. Add the spinach and saute until spinach is wilted and reduced, but still green. Remove from heat.
  4. Whisk cream, eggs, salt and pepper together in a bowl.
  5. Chop the bacon into small pieces. Combine with the spinach and spread over the bottom of the tart shell. Sprinkle the cheese over the top.
  6. Place tart pan on a baking sheet. Pour the egg mixture into the tart shell, covering the other ingredients and filling to just under the edge of the shell.
  7. Cook quiche in the oven for 25-30 minutes, until the quiche is just set - the edges should be firm but the center should still be slightly jiggly.
  8. Remove from oven and let cool on wire rack.
Recipe by Dessert First at