Taste testing by family and friends is an integral part of the cookbook-writing process. When I served this quiche with its buttery crust, fluffy egg center with smoky and salty bacon, and blend of two cheeses, I thought I had a hit. When my brother-in-law, Kevin, went back for thirds and asked for more, I knew I was right.
| Prep Time | 20 |
| Cook Time | 35 |
| Servings |
1 slice
|
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 slices center-cut bacon 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
Ingredients
Crust:
Filling:
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Instructions
- Preheat oven to 350°.
- 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 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 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, 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.