Friday, December 10, 2010

Bacon Spinach Red Pepper Potato Gruyere Whole Wheat Quiche... and it's EASY!


I like to make a whole wheat crust for this recipe (and many others).  It's crisper and heartier than a crust made with all-purpose flour.  Perfect for this savory delight!

What You'll Need

1 1/4 cups Whole Wheat Flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Spices to compliment the quiche
A pinch or two of ground flax seed meal
What You'll Do

In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a cohesive ball.  Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough flat and fit it into a 9 inch pie plate, pressing it into the bottom and sides.

What You'll Need
4 Slices Bacon
1 Onion, chopped
Red Bell Pepper, cored and chopped into thin strips
1 red potato, chopped into small cubes
2 Cups Fresh Spinach (I didn't add it last time I made this recipe, and I missed the greens!)
4 Eggs
1/2 Cup of Milk
Gruyere Cheese
Sea Salt and Cracked Pepper
Basil, Oregano, Crushed Red Pepper

What You'll Do
Fry bacon, set aside but leave grease in pan.  Using grease, saute onion until transparent, then add potato, cover and reduce heat.  Cook until potatoes are softening, but not completely done.  Next, add bell pepper and spinach.  Saute together until all veggies are soft.  Pour off excess bacon grease.

Meanwhile, beat eggs and milk and stir in 1/2 shredded Gruyere.  Add veggies and spices to egg mix and pour into crust.  Top with remaining cheese.  Bake 45 minutes until golden brown.

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