3172. SPINACH, BLUE CHEESE and BACON QUICHE with a SPELT CRUST

1 pre-cooked spelt pie crust (recipe below)
4 large eggs
1/2 cup of heavy cream
salt/pepper to taste
2 cups of raw spinach
1/2 cup of bacon, cooked and diced
1/4 cup of blue cheese, crumbled 

Spelt pie crust: 
2 1/2 cups of spelt flour
1 stick of cold, unsalted butter
1/2 cup of Crisco
1/2 teaspoon white vinegar
1/3-1/2 cup of cold water
1/2 teaspoon of salt
1 egg for a wash

Preheat oven to 400. In a mixing bowl add flour and salt. Cut in cold butter and crisco. You want your butter and crisco pieces to be the size of a pea, not much smaller. Add the vinegar to the water. Add the water/vinegar to the flour/butter/crisco mix. Gently mix together until a ball is formed. Cut dough in half and wrap in plastic wrap and chill. You must chill this dough or you will not be able to roll it out. Remove dough from refrigerator and flour a work surface. You can use regular white flour OR rice flour. Work quickly to roll your dough out and place into your pie or tart pan. Bake for 15-20 minutes. Remove and add egg wash, and cook for another 5 minutes.  Egg wash is one egg beaten and brushed all over the crust. Remove from oven.

In a small bowl mix eggs, salt/pepper and cream. In a prepared pie crust, add the spinach. Add the bacon. Add the cheese. Add the egg mixture. Bake quiche for 20-25 minutes at 400 F.  The quiche should be firm to the touch. 


bacon recipe courtesy of: Sherron Watson, Simply Gourmet, April 4, 2012