Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • ½ cup Unsalted Butter, very cold, cubed
  • 3–5 tablespoons Ice Water
  • ½ teaspoon Fine Sea Salt (for pastry)
  • 4 ounces Thick-Cut Bacon (or Pancetta), diced
  • 5 ounces Fresh Spinach
  • 3 Large Eggs
  • 1 extra Large Egg Yolk
  • 1 cup Heavy Cream (Double Cream)
  • ½ cup Whole Milk
  • 1 cup Gruyère Cheese, shredded
  • ¼ teaspoon Nutmeg, freshly grated
  • ½ teaspoon Coarse Black Pepper
  • ¼ teaspoon Fine Sea Salt (for filling)

Instructions:

  1. Make the Dough: Pulse flour and salt in a food processor (or use fingertips) to combine. Cut in the cold butter until the mixture resembles coarse breadcrumbs.
  2. Hydrate: Gradually drizzle in ice water, pulsing until the dough just comes together. Do not overwork. Form into a disc, wrap, and chill for at least 30 minutes.
  3. Roll and Line: Roll the chilled dough out and carefully line the 9-inch tart pan. Trim excess, prick the base all over with a fork, and place back in the freezer for 15 minutes.
  4. Blind Bake: Preheat oven to 400°F (200°C). Line the frozen shell with parchment paper, fill with baking weights, and bake for 15 minutes. Remove weights/paper and bake for another 5-7 minutes until lightly golden. Reduce oven temperature to 350°F (175°C).
  5. Cook Bacon: In a skillet, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of the rendered fat.
  6. Wilt Spinach: Add spinach to the reserved bacon fat and sauté briefly until fully wilted (about 2 minutes). Squeeze out as much excess moisture as possible.
  7. Assemble Base: Sprinkle the cooked bacon, wilted spinach, and shredded Gruyère evenly over the bottom of the partially baked pie shell.
  8. Whisk Custard: In a bowl, gently whisk together 3 eggs, the extra yolk, heavy cream, milk, nutmeg, salt, and pepper until just combined. Avoid whipping air into it.
  9. Pour and Bake: Slowly pour the egg mixture over the ingredients in the tart shell.
  10. Final Bake: Bake at 350°F (175°C) for 35–45 minutes. The quiche is done when the edges are set and the center has only a slight wobble.
  11. Rest: Let the quiche cool on a wire rack for at least 15 minutes before carefully removing the outer ring and slicing.