Bacon, Sun-Dried Tomato, and Spinach Quiche


We make no apologies that this quiche uses a full wheel of brie—it’s worth every bite!

Bacon, Sun-Dried Tomato, and Spinach Quiche
Serves: 1 (10-inch) quiche
  • 1½ cups all-purpose flour
  • ¼ cup grated fresh Parmesan cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 6 tablespoons cold unsalted butter, cubed
  • 1 large egg
  • 1½ tablespoons cold water
  • 4 cups fresh spinach
  • 6 large eggs
  • ¾ cup half-and-half
  • ½ cup sliced drained oil-packed sun-dried tomatoes
  • ¼ cup chopped green onion
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon ground red pepper
  • ½ teaspoon ground black pepper
  • 1 pound bacon, cooked and crumbled
  • 1 (8-ounce) wheel Brie, cubed
  1. For crust: In the work bowl of a food processor, pulse together flour, cheese, salt, and pepper until combined. Add cold butter, and pulse until butter pieces are pea-size.
  2. In a small bowl, whisk together egg and 1½ tablespoons cold water. With processor running, add mixture in a slow, steady stream just until dough comes together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Preheat oven to 425°.
  4. For filling: In a large cast-iron skillet, cook spinach over medium heat until wilted, 1 to 2 minutes. Remove from heat.
  5. In a large bowl, whisk together eggs, half-and-half, sun-dried tomatoes, green onion, thyme, red pepper, and black pepper; stir in spinach, bacon, and Brie.
  6. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Pour filling into prepared crust.
  7. Bake until filling is puffed and center is set, 25 to 35 minutes. Let stand for 10 minutes before serving.