Ingredients:

  • 1 sheet (250g) all-butter puff pastry
  • 6 large pasture raised eggs
  • 1/2 cup whole milk
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/8 tsp ground nutmeg
  • 4 strips thick cut bacon, diced
  • 1 cup sharp white cheddar, freshly grated
  • 2 cups fresh baby spinach
  • 1 small shallot

Instructions:

  1. Preheat the oven. Set your oven to 400°F. High heat is non negotiable for that initial pastry 'blast' of steam.
  2. Crisp the bacon. Sauté the 4 strips of diced bacon in a pan over medium heat for 6 minutes until brown and sizzling.
  3. Sauté the aromatics. Add the minced shallot and 2 cups of chopped spinach to the bacon fat. Cook for 2 minutes until the spinach is completely wilted.
  4. Prepare the pastry. Roll the cold puff pastry sheet onto a lightly floured surface. Fit it into your 9 inch pan, pressing gently into the corners.
  5. Trim the edges. Run your rolling pin over the top of the tart pan to cut off the excess dough cleanly.
  6. Whisk the custard. In a medium bowl, combine 6 eggs, 1/2 cup milk, 1/4 cup yogurt, 1/2 tsp sea salt, 1/4 tsp pepper, and 1/8 tsp nutmeg. Whisk for 1 minute until smooth and pale yellow.
  7. Layer the fillings. Spread the bacon, shallot, and spinach mixture evenly over the bottom of the pastry. Sprinkle 1 cup of white cheddar on top.
  8. Pour the eggs. Carefully pour the egg mixture over the fillings. Use a fork to gently nudge the ingredients so they are submerged.
  9. Bake the quiche. Place on the middle rack for 30 to 35 minutes until the center is set and the pastry is deep golden brown.
  10. Cool and slice. Let it rest for 10 minutes before removing from the pan. This allows the custard to finish setting so you get clean slices.