|For the crust:|
|2 Cups||All-purpose flour|
|2 Tablespoons||Chopped fresh thyme leaves|
|3/8 Teaspoon||Baking powder|
|7 Tablespoons||Olive oil|
|1/4 Cup||Cold water|
|For the filling:|
|4 Slices||Center-cut bacon|
|1 Medium||Sweet onion, chopped|
|3 Cups||Fresh spinach, coarsely chopped|
|2 Teaspoons||Dijon mustard|
|4 Ounces||Soft goat cheese|
Recipe makes 6 servings.
Total Fat: 28g
Saturated Fat: 8g
Dietary Fiber: 2g
Preheat oven to 350˚F. Whisk together flour, thyme, sugar, salt, and baking powder in a large bowl. Whisk together olive oil and water, and pour over dry ingredients, stirring with a fork until moistened. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Crimp the edge or flatten with the tines of a fork.
Cook bacon in a large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in skillet; discard any remaining drippings. Crumble bacon, and set aside.
Add onion to drippings in skillet, and saute over medium heat about 8 minutes or until tender and golden brown. Add spinach, and cook, tossing frequently, just until spinach wilts. Spread spinach mixture over crust in pie plate; top with crumbled bacon.
Whisk together eggs, milk, mustard, salt, and paprika. Pour egg mixture over spinach layer in pie plate. Crumble goat cheese over the top of the quiche.
Bake 40 to 45 minutes or until set in the center. To check for doneness, just use an oven mitt to give the oven rack a shake, and you’ll know the quiche is done when it no longer jiggles in the center. Remove from oven, cool slightly, then cut into 6 wedges and serve.
MyPlate Equivalents: Protein 1 oz, Grain 2.5 oz, Fruit 0, Vegetable 0.5 cup, Dairy 0.25 cup