Flakey Quiche Crust:

1. First, sift flour and sea salt together in a mixing bowl. Add cold cubed butter and use pastry knife to cut until you get a fine crumb.
2. Adding a spoonful at a time, sprinkle in ice water and toss the flour-butter mixture with a fork to moisten throughout. Continue adding a spoonful at a time, tossing until the dough holds together well (about 3-4 tbsp. water). Form into a ball and store in the fridge to chill while you prep the filling.
3. After the dough has chilled, remove from the fridge and turn onto a lightly floured board. Roll out in a circle until about 1/8” thick. You are now ready to place the pastry into a deep-dish pie pan. You may place the pie pan in the fridge to chill until ready to use.

Quiche Filling:

1. Preheat oven to 400F. Wash and prep your fruit and vegetables, slicing the tomatoes in half and slicing the onion into half-moons. Set tomatoes aside.
2. Put a knob of butter into a large frying pan on medium heat. Add the onions and sprinkle salt and pepper as you mix the onions. Cook on medium-low heat for 5-6 minutes until the onions brown and caramelize. Remove from pan and set aside.
3. Cut bacon into small pieces (about 1/4”) and put into a large frying pan on medium-high heat. Cook until crisp, then remove and place bacon on a plate lined with paper towels to absorb the grease.
4. Whisk eggs, milk (or cream), salt, pepper and the optional nutmeg together in a bowl, beating eggs well. Now you are ready to assemble.

Assembly:

1. Remove chilled and prepared pie pan from the fridge and gather all of your filling ingredients before you begin.
2. First, put the spinach into the bottom of the pan. Next, sprinkle on the cooked bacon and the caramelized onions. Scatter the cherry tomatoes on next, and, finally, top with crumbled goat’s cheese, a pinch of sea salt and freshly cracked pepper. Pour the egg-milk mixture over the filling, adding a little bit more milk or cream if it does not reach the top of your pan. Place quiche into the oven.

Optional: One additional recommendation is to use a metal crust shield or strips of aluminum foil to cover the edges of the pie to avoid burning.

3. Bake for 35-40 mins until the quiche is set and no longer jiggly. With five minutes to go, remove aluminum foil edges or crust shield to let the crust brown. Remove from oven and wait 5-10 mins to allow the quiche to set before serving. This stores well in refrigerator for several days, and reheats in the oven at 350F wonderfully. We hope you enjoy this springtime quiche!