Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter, cubed and ice-cold
  • 3 tbsp ice water
  • 0.5 tsp fine sea salt
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1.5 cups Gruyère cheese, freshly shredded
  • 6 strips thick-cut bacon
  • 2 cups fresh baby spinach
  • 1 medium shallot, minced
  • 1 pinch ground nutmeg
  • 0.25 tsp white pepper
  • 0.5 tsp salt

Instructions:

  1. Preheat oven to 190°C. Roll out chilled dough and fit into a 9-inch deep-dish pie plate. Line with parchment paper and fill with ceramic pie weights.
  2. Par-bake the crust for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes until the bottom is set and matte.
  3. Sauté bacon strips in a pan until crisp. Remove, crumble, and drain on paper towels. In the same pan, sauté minced shallots and baby spinach for 5-7 minutes until the spinach is wilted and moisture has evaporated. Squeeze spinach dry.
  4. In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, nutmeg, salt, and white pepper until fully emulsified and aerated.
  5. Layer the shredded Gruyère cheese directly onto the warm par-baked crust to create a fat barrier. Top with the crumbled bacon, shallots, and spinach.
  6. Pour the egg and cream mixture over the fillings. Bake at 175°C for 35-45 minutes until the edges are set but the center still has a slight jiggle.
  7. Allow the quiche to rest for at least 15 minutes before slicing to allow the custard to finish setting through residual heat.