bacon, potato, and spinach quiche
 
 
Ingredients
  • 1.5 cups all-purpose flour
  • ½ teaspoon sea salt
  • One stick (eight tablespoons) cold, unsalted butter
  • Six tablespoons ice cold water
  • Two tablespoons half and half
  • 1.5 cups fresh spinach
  • ½ cup chopped mushroom
  • Five eggs
  • Pinch ground nutmeg
  • ⅛ teaspoon black pepper
  • ¼ cup chopped green onions
  • ¾ cup shredded gruyere
  • ¼ cup shredded swiss cheese
  • 1.5 cups shredded red potatoes
  • ½ cup chopped bacon
  • One cup half and half
  • Two tablespoons plain Greek yogurt
Instructions
  1. To make the crust, combine the flour and sea salt. Cut in the butter using two knives.
  2. Slowly add the ice water in 1-2 tablespoon increments and stir with a fork after every addition. Stop once the dough barely comes together. Then add in the half and half. Stir with a fork again until the dough comes together.
  3. On a well-floured surface roll out the dough to ¼" thick and lay in pie pan (I used a deep dish pan). Pinch onto edges. Cover with plastic wrap and refrigerate.
  4. Preheat oven to 425 degrees. Heat olive oil over medium heat and add spinach and mushrooms. Saute until the spinach is slightly wilted.
  5. Whisk eggs, half and half, and Greek yogurt together. Add in nutmeg, pepper, and salt. Stir in cheeses, bacon, and spinach mixture.
  6. Pour the filling into the prepared pie pan and bake for 45 minutes or until lightly browned and set in the middle.
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2014/09/30/bacon-potato-spinach-quiche/