Deep-dish Gruyère, spinach and bacon quiche with walnut pastry

Deep-dish Gruyère, spinach and bacon quiche with walnut pastry
  • Serves icon Serves 6
  • Time icon Takes 20 min to make, 1 hour 20 min to cook, plus chilling

Looking for a different filling for your quiche? Then nutty, buttery pastry with a generous gruyere filling means this quiche is bound to become your picnic piece-de-resistance. Pack ahead for fuss-free alfresco dining.

Nutrition: per serving

Calories
632kcals
Fat
46g (21.3g)
Protein
2.2g
Carbohydrates
36.5g (2.2g sugar)
Fibre
3.8g
Salt
1.4g
Calories
632kcals
Fat
46g (21.3g)
Protein
2.2g
Carbohydrates
36.5g (2.2g sugar)
Fibre
3.8g
Salt
1.4g

Ingredients

  • 150g bacon lardons
  • 1 onion, finely chopped
  • 300g baby leaf spinach
  • 4 large free-range eggs and 2 yolks, beaten
  • 300ml double cream
  • 150g gruyère, grated
  • Handful of fresh flatleaf parsley, finely chopped

For the pastry

 

  • 350g plain flour, plus extra for dusting
  • 100g shelled walnuts, whizzed in a food processor until fine
  • ½ tsp fine salt
  • 200g unsalted butter, chilled, cut into cubes
  • 1 medium free-range egg yolk
  • 3-4 tbsp ice-cold water

Method

  1. First, make the pastry. Put the flour, walnuts and salt in a food processor and pulse to combine. Add the butter and pulse until it resembles breadcrumbs.
  2. Add the egg yolk and pulse, gradually adding the water until the mixture just comes together. Tip out onto a lightly floured surface, bring together with your hands and knead briefly. Shape into a disc, wrap in cling film, then chill for 15 minutes.
  3. Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a pound coin and use to line a 23cm loose-bottomed sandwich tin. Chill for 10 minutes.
  4. Line the pastry case with baking paper and baking beans or rice, then blind-bake (see our how-to video below) for 15 minutes. Remove the paper and beans/rice, then bake for 5-10 minutes more until golden. Remove from the oven. Turn the oven down to 180°C/fan160°C/gas 4.
  5. Meanwhile, fry the bacon in a frying pan over a medium heat until crispy, then use a slotted spoon to transfer onto kitchen paper. Fry the onion in the bacon fat until golden and soft, then add the spinach and allow to wilt. Transfer to a sieve to drain, using the back of a spoon to extract as much liquid as you can.
  6. Whisk the eggs, egg yolks, cream, gruyère and parsley in a jug, then season. Spoon the spinach and onion over the pastry base, scatter over the bacon, then top with the egg mixture. Bake for 50 minutes until golden.
  7. Remove from the oven, take out of the tin, then put on a wire rack to cool a little. While still warm, return to the tin and wrap in foil to transport.

delicious. tips

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Bacon recipes

Dairy-free bacon and spinach quiche

This simple dairy-free quiche recipe is a great party dish. It uses soya milk instead...

Save recipe icon Save recipe icon Save recipe

Picnic recipes

Cheddar quiche with smoked bacon, onion and roasted red pepper

This recipe for an indulgent cheddar and bacon quiche is ideal for making ahead. Freeze...

Save recipe icon Save recipe icon Save recipe

Summer recipes

Bacon and pea quiche

This bacon and pea quiche makes for a quick but impressive midweek meal.

Save recipe icon Save recipe icon Save recipe

Shortcrust pastry recipes

Classic quiche lorraine

How do you make a quiche?  And get the filling just right? Here’s how to...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine