Apple, Bacon, & Spinach Quiche
A little bit sweet, a little bit smoky, and a whole lot delicious and savory, this Apple, Bacon, & Spinach Quiche is the perfect blend of flavors for any meal. Add sharp cheddar and pull it all together and a buttery, flaky crust, and you’ll be asking yourself why you’re not eating quiche more often. Yields 8-12 servings
Servings
8-12servings
Cook Time Passive Time
45-60minutes 2-3hours
Servings
8-12servings
Cook Time Passive Time
45-60minutes 2-3hours
Ingredients
Instructions
  1. In a medium bowl, whisk together the flour and salt. Using your finger tips, rub in the cold cubes of butter until you have mostly pea-sized chunks of butter covered in flour with a few larger chunks as well. Using a knife or your fingertips, stir in the vodka until large clumps begin to form. Add in the ice water 1/2 Tbsp at a time until you can form the ball into a dough. Use your fingertips to pinch together any dry bits into the dough, sprinkle with water if needed to bring all the dough together into a ball.
  2. Lightly flour your countertop or work surface. Flatten the ball of dough into a disc and roll the dough into a rectangle about 12″x4″. Fold the top 1/3 of the dough to the center. Fold up the bottom 1/3 of dough to overlap with the top half. Flip the dough 90 degrees and repeat the rolling and folding process. Flip 90 degrees and repeat one more time. Wrap in plastic. Using a rolling pin, gently press down to flatten the dough and bring any remaining dry bits at the edges together. Allow the dough to chill and rest in the refrigerator for at least 1 hour or overnight.
  3. PARBAKE THE CRUST: Preheat the oven to 425°F and place a large baking sheet on the bottom rack of the oven to heat up. Lightly butter a 9.5″ pie dish. Roll out the chilled dough until it’s about 1/4″ thick and the circle of dough is larger than the pie dish so that you’ll have at least 1 inch of overhang; trim as needed if there is more excess dough. Fold the 1 inch of overhang over itself and gently press to make the dough flush with the edge of the pie plate. Crimp as desired. Chill the dough-lined pie plate in the freezer until solid, at least 30 minutes. Once chilled, dock the bottom of the pie with a fork. Lie the pastry with a piece of parchment paper and fill with pie weights, dry beans, or dry rice to keep the pastry from falling down the sides of the dish and from puffing at the center. Place the pie dish on the preheated baking sheet and return to the middle rack of the oven. Bake 16-18 minutes. Remove the crust from the oven and take out the parchment paper with the weights. Brush the bottom and the sides of the crust with a whisked egg white to help seal any moisture from seeping into the crust. Return to the middle rack of the oven and bake an additional 5-10 minutes until the bottom and the edges of your pie are golden brown and fully baked through. Remove the pie crust and allow to cool while you prepare the filling.
  4. Lower the heat of the oven to 350°F.
  5. In a large skillet over medium heat, melt the salted butter. Add in the chunks of apple and bacon and fry off until the bacon is cooked through and begins to crisp and the apples begin to soften. Allow to cool.
  6. In a large bowl, whisk together the eggs, heavy cream, and milk until the eggs are completely beaten and you can no longer see any of the white. Whisk in the pepper, mustard powder, nutmeg, salt, and rosemary.
  7. Drain any excess liquid off of the cooked bacon and apple and spoon into the par-baked pie crust. Top with the finely cut spinach. Pour the egg mixture over the toppings and sprinkle over with the cheese.
  8. Carefully place the quiche on the middle rack of the oven. I like to keep my pie dish on the baking sheet and place the whole thing in the oven. Bake for 45-60 minutes until the edges are set but the center still has a little bit of a wobble. The quiche will continue to cook as it cools.
  9. Serve slightly warm or at room temperature.
Recipe Notes

*If you have a deeper pie dish, you may need to use 5 eggs, 1 cup heavy cream, and 1 1/2 cups milk.

**Quiche can be refrigerated or frozen and reheated at 350°F for 15-20 minutes.

Share this: