Deep-dish Gruyère, spinach and bacon quiche with walnut pastry
- May 2012
- Serves 6
- 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.
- 46g (21.3g)
- 36.5g (2.2g sugar)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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