Spinach Bacon Quiche

 
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Spinach Bacon Quiche

1 recipe unbaked pie dough 

Custard Filling

4 large eggs

1 cup heavy cream

1/2 cup whole milk

2 tsp Dijon mustard

1/8 tsp. cayenne

½ tsp. salt

¼ tsp. freshly ground pepper

8 bacon slices, cooked and crumbled

1 cup shredded gruyere or Swiss cheese

1 pkg. frozen spinach, chopped and thawed, squeeze out excess water 

1 Tbsp flour


Adjust oven rack to lower middle position and preheated oven 350*F 

On baking sheet, arrange unbaked tart shell. 

For custard 

In large bowl, whisk eggs, cream and milk. Whisk in mustard, cayenne, salt and pepper. 

Sprinkle cheese and bacon evenly among tart shells Add spinach. Slowly pour egg mixture in shell Bake until centre is set and top is lightly brown, about 50 minutes. Remove from heat and Transfer to wire rack and let cool to touch. 


To serve cut into wedges. Serve warm or at room temperature

The quiche can be refrigerated for up to 3 days.  To reheat: place on baking sheet and heated in a 300*F  oven for 20 minutes.

Makes  1 8 -inch Quiche dish

 
Marisa Curatolo