5.6 ounces unbleached all-purpose flour (about 1 cup plus 2 tablespoons)
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon baking powder
1/4 cup extra-virgin olive oil
3 tablespoons ice water
3 center-cut bacon slices
1/4 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 teaspoons fresh thyme
2 cups packed baby spinach
1 cup 1% low-fat milk
1/3 cup half-and-half
3 large eggs
1 large egg white
2 ounces cave-aged Gruyère cheese, grated
How to Make It
Preheat oven to 425°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and baking powder in a food processor; pulse 2 times to combine. Combine oil and 3 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough comes together. Turn dough out onto a lightly floured surface. Knead 1 minute. Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.
Roll dough into a 12-inch circle. Fit dough into a 9-inch deep-dish pie plate coated with cooking spray. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
Reduce oven temperature to 350°.
Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings; crumble. Return pan to medium-high heat. Add shallots to drippings in pan; sauté 2 minutes. Add mushrooms and thyme; cook 10 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Drain any excess liquid.
Place milk, half-and-half, eggs, egg white, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender; process until smooth.
Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese. Carefully pour milk mixture over cheese. Sprinkle with bacon. Bake at 350° for 45 minutes or until filling is set. Let stand 10 minutes.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I used my own tried and true pie crust recipe and switched the spinach for Swiss chard [have lots from the garden] and smoked gouda for the gruyère. I had no trouble fitting the liquid ingredients into a standard 9" pie pan and I had no problem with the filling being watery. I agree with some of the other reviewers that the taste combo is very good; an excellent workmanlike recipe.
By the way, dried beans make excellent pie weights and can be reused for years.
The flavors and texture of the filling are so wonderful. I have made this recipe probably 4-5 times to great reviews every time. You gotta love mushrooms—the thyme-mushroom-spinach combo with the light touch of gruyére is amazing. The crust is alittle hard to work with but has a unique flavor with the pepper and olive oil. I have tried whole wheat flour instead of all-purpose and it was too dry to roll out. I had to cut some butter into it to make it workable. So the only reason this doesn't get 5 stars is that the crust requires special handling.
After reading some of the other reviews I decided to use a different crust. Also subbed fontina for the gruyere since I had some to use up. The filling was delicious but just so, so watery/runny (not sure why, since the mushrooms and spinach are precooked and drained...). I think if I make this again I'll try making it crustless in the style of CL's Smoked Turkey and Spinach Quiche (June 2008).
I made this last night and LOVED it! It also re-heated well (350 in oven) for lunch today! I make a lot of pies so am fairly pie proficient but could see getting the dough thin enough a little tough for folks who do not work with pie dough as much.
I used a bigger dish so added more cheese, scallions, spinach and shrooms which worked great as I prefer less "egg".
I am curious about other folks substitutions - especially for the half and half (what amount of Greek Yogurt and other could you do?) and using wheat flour (when you substitute this do you need change quantities or other?).
My first mistake was making the crust instead of buying one, but I thought the recipe sounded really good. However, the crust was time consuming and too small even though I didn't have a deep dish pie plate. That was my second mistake. I had too much egg mixture to fit a regular 9" dish. I could have used my 10" quiche dish, but the crust wouldn't have even covered the bottom! I love the combination of bacon, Gruyere and mushrooms and I usually love the recipes at this site but I will not use this recipe again.On a positive note, my quiche was really low calorie since I couldn't use most of the egg mixture and I burned a lot of calories performing all the steps this recipe called for during preparation.
I threw the crust in the garbage. Couldn't get it nearly big enough to fit in the pie plate. Had to use conventional crust with half a cup of butter. Great filling, though... Will not try that crust again.
Super recipe! I would use whole wheat flour in the crust,
and would use non fat dry milk and plain low fat Greek
yogurt, for the cream, saving even more calories and fat.
Come on editors!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.