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Ingredients
- 5.6 ounces unbleached all-purpose flour (about 1 cup plus 2 tablespoons)
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon baking powder
- 1/4 cup extra-virgin olive oil
- 3 tablespoons ice water
- Cooking spray
- 3 center-cut bacon slices
- 1/4 cup chopped shallots
- 1 (8-ounce) package presliced mushrooms
- 2 teaspoons fresh thyme
- 2 cups packed baby spinach
- 1 cup 1% low-fat milk
- 1/3 cup half-and-half
- 3 large eggs
- 1 large egg white
- 2 ounces cave-aged Gruyère cheese, grated
Directions
- Preheat oven to 425°.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and baking powder in a food processor; pulse 2 times to combine. Combine oil and 3 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough comes together. Turn dough out onto a lightly floured surface. Knead 1 minute. Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.
- Roll dough into a 12-inch circle. Fit dough into a 9-inch deep-dish pie plate coated with cooking spray. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
- Reduce oven temperature to 350°.
- Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings; crumble. Return pan to medium-high heat. Add shallots to drippings in pan; sauté 2 minutes. Add mushrooms and thyme; cook 10 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Drain any excess liquid.
- Place milk, half-and-half, eggs, egg white, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender; process until smooth.
- Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese. Carefully pour milk mixture over cheese. Sprinkle with bacon. Bake at 350° for 45 minutes or until filling is set. Let stand 10 minutes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 865g | |
| Calories 1630 | |
| Calories from Fat 824 | 51% |
| Total Fat 92.85g | 116% |
| Saturated Fat 24.24g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 888mg | 296% |
| Sodium 2511mg | 105% |
| Potassium 1267mg | 36% |
| Total Carbs 145.66g | 39% |
| Dietary Fiber 5.7g | 19% |
| Sugars 15.1g | 10% |
| Protein 53.73g | 86% |
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