Cooking Instructions
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Step 1
In the bowl of a food processor, combine
All-Purpose Flour (250 g)
and
Salt (6 g)
Add
Unsalted Butter (110 g)
and pulse until the mixture resembles coarse crumbs.
Step 2
Combine the
Farmhouse Eggs® Large Brown Egg (1)
and
Water (120 mL)
in a small bowl. Add to the food processor and pulse until the mixture just begins to clump together.
Step 3
Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together. Shape into a disc. Wrap and chill for at least 30 minutes.
Step 4
Turn the chilled dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9x2 1/2-inch springform pan, pressing it into the sides.
Step 5
Trim the overhanging pastry to 1-inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes.
Step 6
Preheat the oven to 400 degrees F (200 degrees C). Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides.
Step 7
Bake in the oven for about 20 minutes or until the edge of the dough is lightly browned.
Step 8
Remove the foil and continue baking the pastry shell for 10-15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool before filling.
Step 9
Prepare the Spinach Pancetta Quiche. In a large skillet over medium heat cook the
Pancetta (225 g)
until lightly browned, about 10-12 minutes, stirring occasionally.
Step 10
With a slotted spoon, transfer the pancetta to a paper towel-lined plate, reserving 2 Tbsp drippings in the skillet.
Step 11
Return the skillet to medium heat. Add the
Onions (2)
and
Dried Thyme (as needed)
cook, stirring occasionally, until tender and golden, 10 to 15 minutes.
Step 12
Stir in the
Sun-Dried Tomatoes in Olive Oil (55 g)
and cook for 1 minute.
Step 13
Add the
Fresh Baby Spinach (120 g)
and cook until wilted, 1-2 minutes.
Step 14
Remove from the heat and allow to cool for 10 minutes. Stir in the pancetta and
Havarti Cheese (225 g)
.
Step 15
Meanwhile, make the custard. In a blender combine the
Farmhouse Eggs® Large Brown Eggs (6)
,
Fat-Free Greek Yogurt (570 g)
,
2% Reduced Fat Milk (240 mL)
,
Salt (to taste)
,
Ground White Pepper (as needed)
, and
Ground Nutmeg (as needed)
. Cover and blend until frothy.
Step 16
Set the springform pan with the pre-baked pastry shell on a baking sheet. Spoon the onion mixture into the bottom of the pastry shell. Pour the custard over the onion mixture.
Step 17
Bake for 1 hour 20 minutes to 1 hour 30 minutes or until the top is lightly browned and the custard is just set in the center to165 degrees F (70 degrees C).
Step 18
Let cool in the pan for 40 minutes. With an offset spatula or serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring.
Step 19
Garnish with
Fresh Basil Leaves (to taste)
if desired. Cut the quiche into wedges and serve while still warm.
