Recipe from Farm Chef, Sherry Swanson, to be featured at our Mother’s Day Brunch, paired with Jones Chardonnay
All purpose flour, for rolling
1 homemade or store bought single crust pie dough
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups thinly sliced onions
2 teaspoons kosher salt, divided
1/2 teaspoon ground pepper
6 large eggs
2 cups heavy cream
1 pound fresh spinach, chopped
½ pound bacon, cooked, drained and crumbled
1 cup grated fontina
Preheat your oven to 375 degrees. Place the disc of home-made pastry or store bought dough between two sheets of parchment. Roll the dough out starting from the center and rolling out. Roll the dough into a 12 inch round. Peel one sheet of the parchment off of the pastry. Lift the parchment with the dough and turn over onto the pie pan. Peel the parchment off of the dough and fold under the edges all the way around the pie pan and crimp the ends of the dough. Chill for 30 minutes. Place a sheet of parchment over the chill dough and fill with pie weights, dried beans or uncooked rice(keep the used beans or rice for future pies).
Bake until the dough is golden, about 20 minutes. Remove parchment and weights.
Meanwhile, in a large skillet, add the olive oil and heat over medium heat. Add onions, season with salt and pepper, and cook until light golden, 15-18 minutes. Add the tablespoon of butter and continue cooking until the onions are add deep golden brown another 8 minutes. Add the fresh spinach and stir to wilt another 3 minutes.
In a medium bowl, whisk together eggs and cream. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the onions, spinach, bacon, and cheese over the cooked pastry shell. pour the egg and cream mixture into crust, and bake until center of quiche is just set, 50 to 60 minutes. Serve warm or at room temperature.