We make no apologies that this quiche uses a full wheel of brie—it’s worth every bite!
Bacon, Sun-Dried Tomato, and Spinach Quiche
Serves: 1 (10-inch) quiche
Ingredients
Crust:
- 1½ cups all-purpose flour
- ¼ cup grated fresh Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 tablespoons cold unsalted butter, cubed
- 1 large egg
- 1½ tablespoons cold water
Filling:
- 4 cups fresh spinach
- 6 large eggs
- ¾ cup half-and-half
- ½ cup sliced drained oil-packed sun-dried tomatoes
- ¼ cup chopped green onion
- 1 teaspoon chopped fresh thyme
- ½ teaspoon ground red pepper
- ½ teaspoon ground black pepper
- 1 pound bacon, cooked and crumbled
- 1 (8-ounce) wheel Brie, cubed
Instructions
- For crust: In the work bowl of a food processor, pulse together flour, cheese, salt, and pepper until combined. Add cold butter, and pulse until butter pieces are pea-size.
- In a small bowl, whisk together egg and 1½ tablespoons cold water. With processor running, add mixture in a slow, steady stream just until dough comes together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 425°.
- For filling: In a large cast-iron skillet, cook spinach over medium heat until wilted, 1 to 2 minutes. Remove from heat.
- In a large bowl, whisk together eggs, half-and-half, sun-dried tomatoes, green onion, thyme, red pepper, and black pepper; stir in spinach, bacon, and Brie.
- On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Pour filling into prepared crust.
- Bake until filling is puffed and center is set, 25 to 35 minutes. Let stand for 10 minutes before serving.
