Bacon, Gruyére and Spinach Quiche

Bacon, Gruyére and Spinach Quiche
Recipe Date:
September 2, 2016
Serving Size:
Cook Time:
Imperial (US)
  • All-purpose flour for rolling out dough
  • 1 Disk cream cheese pie dough, thawed, or purchased pie crust
  • 6 Thick-cut bacon slices, chopped
  • 1 Shallot, minced
  • 6 cups Baby spinach
  • 3 Eggs
  • 1 1/2 cups Milk
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground pepper
  • 1/8 tsp Freshly grated nutmeg
  • 1/2 cup Shredded Gruyére cheese

Pairing Notes: Both the Mariah and the Perli Vineyard Pinot Noir has a savory element that is complimented by the bacon and the spinach. The earthiness that comes out in the wine balances the fruit notes.

Serena's Tip: I use a purchased pie crust for time management and for ease of freezing as well. 

Recipe Link

Recipe courtesy of from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers 2008

Photo courtesy of Williams-Sonoma