Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
  • 5 star values: 1

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

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Yield:
Serves 8 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • 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.

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

Source

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

Nutrition Facts

231 calories; fat 12.4g; saturated fat 6.1g; mono fat 2.5g; poly fat 0.8g; protein 14g; carbohydrates 16g; fiber 0.9g; cholesterol 142mg; iron 1.1mg; sodium 451mg; calcium 148mg.
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