Facon & Spinach Quiche
  • Crust:
  • 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
  • Filling:
  • 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
  1. Prepare the shells:
  2. 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.
  3. Divide into 6 small balls, wrap in plastic and refrigerate for 30 minutes.
  4. 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.)
  5. Heat oven to 350˚
  6. Prepare filling:
  7. 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.
  8. Whip eggs and cream, add salt and pepper.
  9. Assembly:
  10. 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.
You can make the individual components of this the night before and refrigerate. Preheat the oven in the morning while you assemble.