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Facon & Spinach Quiche

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Why I Love This Recipe

You can make the individual components of this the night before and refrigerate. Preheat the oven in the morning while you assemble.

Ingredients You'll Need

1 ½ cups flour
½ t salt
¼ t baking powder
1 T sugar
½ c cold, unsalted butter, cut into small pieces
½ c cold water
1 T apple cider vinegar
1 T butter
6 strips imitation bacon (Morning Star is great), chopped
1 bunch fresh spinach, stemmed, washed and rough chopped
1 c shredded Havarti
6 eggs
1 c heavy cream
Salt and Pepper to taste


Prepare the shells:

Mix flour, salt, baking powder and sugar. Cut in butter. Mix water and vinegar. With a fork, work water into dry ingredients a tablespoon at a time until it all comes together. Turn out onto a lightly floured board and gently kneed.

Divide into 6 small balls, wrap in plastic and refrigerate for 30 minutes.

Remove from plastic and roll out into 6 – 8” circles. Transfer to 6 tartlet pans (the one’s with removable bottoms work best for plating), lightly pressing into sides and trimming excess with shears. (Note: leave a bit of a ridge that extends above the rim as this will give them a nice rustic look.)

Heat oven to 350˚

Prepare filling:

Heat butter in sauté pan and add breakfast strips (facon), cook for 3 minutes over medium heat. Add spinach and toss until wilted (1-2 minutes). Remove from heat and cool.

Whip eggs and cream, add salt and pepper.


Divide spinach mixture and cheese evenly into the 6 tartlets. Pour enough egg mixture to cover. Place tartlets on a baking sheet and cook for 35 minutes.

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