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A Not-Disappointing Quiche

When it comes to most store-bought quiches, you go into eating with the expectation of excitement but ultimately end up disappointed, much like the time I ordered what I thought to be a life-size Lucite chair for my apartment. Instead, and to everyone else’s amusement, it turned out to be a plastic replica for a dollhouse. (I still own it because it makes an amazing conversation starter for all of these nondates I’m having.) Quiche doesn’t have to be a dollhouse chair. In fact, quiche can be a mother-effin’ chair from Versailles, adorned with the flakiness, moistness, and flavor you’d expect from shamelessly spending $10-plus on something that ends up tasting like crap. Eat your heart out, Marie Antoinette.
Portions:6
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Ingredients

FOR THE PIE CRUST

  • 2 cups all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon sugar
  • 1 stick unsalted butter cut into ½-inch pieces and chilled
  • 7 tablespoons ice water

FOR THE FILLING

  • 8 ounces bacon cut crosswise into ¼-inch-wide strips (5 pieces)
  • 2 medium shallots peeled and thinly sliced
  • 3 cups packed chopped fresh baby spinach
  • 4 ounces Gruyère cheese grated (1 cup)
  • 1 cup half-and-half
  • 1 cup cottage cheese
  • 4 eggs beaten
  • 2 egg yolks beaten
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper

Instructions

  • First make the pie crust: In a food processor, combine the flour, salt, and sugar.
  • Pulse to combine.
  • Add the butter and pulse until the butter is broken down into pea-size pieces.
  • Slowly drizzle in the water while pulsing until the dough just comes together.
  • On a clean work surface, gather the dough together and form it into a disk.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat the oven to 375ºF.
  • Place the dough on a lightly floured work surface and roll it out into a 14-inch round.
  • Transfer the dough to a 9-inch deep-dish pie plate, allowing the excess dough to hang off the edges.
  • Trim the overhanging dough to 1 inch.
  • Fold the dough under itself and crimp the edges.
  • Chill in the fridge for 15 minutes.
  • Line the dough with parchment paper and fill with pie weights or dried beans.
  • Bake for 20 minutes.
  • Remove the parchment and the weights or beans and bake for 15 minutes longer, until golden in color.
  • Remove the crust from the oven and let cool completely before adding the filling.
  • Meanwhile, make the filling: In a large nonstick pan, cook the bacon over medium-high heat until golden brown, 7 minutes.
  • Add the shallots and cook until translucent and beginning to color, 4 minutes.
  • Drain the excess bacon fat.
  • Return the pan to the heat, add the spinach, and sauté until wilted, 3 minutes.
  • Remove from the heat and set aside to cool.
  • Spread the Gruyère over the bottom of the cooled pie crust.
  • Top with the cooled bacon mixture.
  • In a medium bowl, beat the half-and-half, cottage cheese, eggs, and egg yolks to combine.
  • Season with the salt and black pepper.
  • Pour the egg mixture into the pie crust and sprinkle the top with the cayenne.
  • Bake until the edges are set but the center still jiggles, 1 hour to 1 hour 15 minutes.
  • Let cool on a wire rack for at least 1 hour before serving

Notes / Tips / Wine Advice:

JUST THE TIPS
Quiche is the perfect make-ahead dish. It can be served warm or at room temperature.
THE MORE YOU GLOW
The cottage cheese adds 25 grams of protein to the quiche!
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Course Quiche