Easy Quiche
, Serves 8
A bacon, spinach and Gruyère quiche in a blind-baked double-layer pie crust, set with a custardy egg filling.
| prepArrange oven rack on lowest position | ||||||
| prepPreheat oven to 375°F / 190°C | ||||||
| 1 (400 g) package rolled pie dough (2 crusts) | Layer, roll, trim, press into dish | Pierce, freeze 10 min | Blind bake 375°F / 190°C, 5 min | Spread in crust, top with cheese | Pour egg over; bake 375°F, 40-45 min | Rest 10 min, then slice |
| 1 1/2 tsp water (to brush dough) | ||||||
| 8 slices bacon, diced | Fry bacon 6-8 min, drain | Cook spinach 5 min, add green onions | Stir in bacon, season, cool 5-10 min | |||
| 340 g baby spinach, coarsely chopped | ||||||
| 4 green onions, thinly sliced | ||||||
| 170 g freshly grated Gruyère cheese | ||||||
| 6 large eggs | Whisk eggs, cream, flour, Dijon, seasoning | |||||
| 300 ml half and half | ||||||
| 1 tbsp all-purpose flour | ||||||
| 2 tsp Dijon mustard | ||||||
| 1 tsp kosher salt, plus more to taste | ||||||
| 1/2 tsp freshly ground black pepper, plus more to taste | ||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.