Spinach Bacon Quiche

By gnikylime

Filling from Sphere Magazine, June-July 1975.

Slightly modified (using pastry cutter instead of food processor) crust recipe from:
http://www.marthastewart.com/316160/basic-pie-crust
http://www.marthastewart.com/868419/bacon-cheese-quiche

The pie crust can be prepared a day ahead.

Ingredients

• Dough:
• 1 1/4 cups all-purpose flour (spooned and leveled) (156 g. Weizenmehl Typ 550), plus more for rolling
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup (1 stick / 113 g.) cold unsalted butter, cut into pieces
• 2 to 4 tablespoons ice water
• Filling:
• 6 slices bacon, cut into pieces
• 4 oz. (113 g.) Gruyère cheese, sliced
• 1 medium onion, chopped
• 4 eggs
• 2 cups (~470 g. / = 473 mL) whipping cream
• 5 oz. (142 g.) fresh spinach, cooked, drained, chopped
• 1/2 teaspoon salt
• Dash ground nutmeg
• Dash white pepper

Preparation

Step 1

1. In a large bowl mix together the flour, salt, and sugar. Add butter; incorporate with a pastry cutter until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Cut until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't over mix.
2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick (2.5 cm) disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
3. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch (23 cm) pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
4. Using kitchen shears, trim dough to a 1-inch (2.5 cm) overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
5. Preheat oven to 375 F / 190 C. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. When done, increase oven temperature to 425 F / 220 C.
6. Meanwhile, cook bacon until almost crisp; drain on paper towels. Then cook and stir onion in bacon grease until tender. Arrange bacon and cheese the pasty shell when it is done. Mix eggs, cream, spinach, onion, salt, nutmeg and pepper. Pour over bacon and cheese.
7. Bake until knife inserted 1 inch (2.5 cm) comes out clean, 30 to 35 minutes. Let stand 10 minutes before serving.