Needed for this Recipe:
Any Robust Intensity Sunshine Coast Olive Oil Co. Extra Virgin Olive Oil
or substitute a flavoured oil such as Basil, Wild Mushroom and Sage, or Herbes de Provence
For The Crust
2 cups white whole wheat or all purpose flour
Sea Salt (check out our sea salt collection)
1/2 cup fruity, very fresh extra virgin olive oil such as Hojiblanca
1/2 cup ice cold water
Preheat the oven to 375.
Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour into the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit into a 9″ diameter pie or quiche pan.
For the Quiche Filling
8 large eggs
1 -1/2 cups heavy cream
1 teaspoon kosher salt
2 packed cups washed, dried and roughly chopped fresh spinach
1/2 pound of bacon pre-cook weight, that has been diced and browned
1/2 of a chopped and sautéed onion
1 – 1/2 cups finely grated Gruyere cheese
1 Tablespoon of Cayenne Fused Olive Oil (optional) for a kick.
In a large bowl, thoroughly whisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, onion, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust (add Cayenne Oil here for a spicy crust). Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn’t jiggle. Allow to cool slightly or to room temperature and serve.