Spinach, Bacon, and Cheese Quiche

 Recipe
Photo: Oxmoor House
This quiche has a buttery crust, a fluffy egg center with smoky and salty bacon, and a blend of two cheeses.

Yield:

Serves 8 (serving size: 1 slice)
Total time: 1 Hour, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 231
Fat 12.4 g
Satfat 6.1 g
Monofat 2.5 g
Polyfat 0.8 g
Protein 14 g
Carbohydrate 16 g
Fiber 0.9 g
Cholesterol 142 mg
Iron 1.1 mg
Sodium 451 mg
Calcium 148 mg

Ingredients

Crust:
1.5 ounces brown rice flour (about 1/3 cup)
1.4 ounces sweet white sorghum flour (about 1/3 cup)
1.4 ounces tapioca flour (about 1/3 cup)
1.3 ounces potato starch (about 1/4 cup)
1/4 teaspoon xanthan gum
1/4 teaspoon salt
3 tablespoons unsalted butter
1 tablespoon fat-free milk
1 large egg
Cooking spray
Filling:
9 center-cut bacon slices (4 ounces)
2 1/2 cups bagged baby spinach leaves (3 ounces)
2 ounces reduced-fat cheddar cheese, shredded (about 1 1/2 cups)
2 ounces Swiss cheese, shredded (about 1 1/2 cups)
1 1/4 cups fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
5 large eggs
2 large egg whites

Preparation

1. Preheat oven to 350°.

2. To prepare crust, weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Place flours, potato starch, xanthan gum, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add butter; process 30 seconds or until mixture resembles coarse meal. With processor on, slowly add milk and 1 egg through food chute; process until dough forms a ball.

3. Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill 30 minutes. Slightly overlap 2 sheets of plastic wrap on work surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork. Bake at 350° for 10 minutes. Cool on a wire rack.

4. To prepare filling, cook bacon in a large nonstick skillet over medium heat 8 minutes or until crisp. Remove bacon from pan; crumble. Add spinach to drippings in pan; sauté 1 minute or until spinach wilts.

5. Layer spinach, bacon, and cheeses in crust. Combine milk, pepper, 1/8 teaspoon salt, eggs, and egg whites in a medium bowl; stir well with a whisk. Pour over layered ingredients in crust.

6. Bake at 350° for 35 minutes or until crust is golden brown and eggs are set. Let stand 5 minutes before slicing.

 

Robert Landolphi,

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook,

Cooking Light

July 2014
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