If there are two foods that Katie loves its cheese and very crispy bacon, so I thought why not make something with both. I decided to make a homemade gluten-free quiche with a cheesy crust and may I say my friends; I’m a dam good quiche maker. The crust was so good I couldn’t tell the difference if it was a wheat crust or not. Katie actually thought I bought the wrong Bob’s Red Mill Flour which ended it a frantic voicemail left on my phone. I think my first quiche was quite the success.
Bacon Spinach Quiche
6 tablespoons cold butter cut into small pieces
1/4 cup shredded cheddar cheese
5 teaspoons cold water
- Preheat oven to 375 degrees F.
- Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles breadcrumbs. Stir in the shredded cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
- Coat ceramic dish with oil. Divide the dough ball into equal parts and cover the dish with dough.
- Put the crust into the oven for 10-15 minutes to cook partially.
1 teaspoons salt and pepper
2 pieces of bacon
1 handful of fresh spinach
1/4 cup shredded cheddar
- Take crusts out of the oven. Layer the filling into the crusts starting with the solid ingredients then the eggs.
- Place quiche back into the oven for 30-40 minutes, use a fork to test the doneness of the quiche and cook longer if needed.