Deep-dish Gruyère, spinach and bacon quiche with walnut pastry recipe | delicious. magazine
Looking for a different filling for your quiche? Nutty, buttery pastry with a generous gruyere filling could fit your picnic or seasonal table bill
Ingredients
- 150g bacon lardons
- 1 onion, finely chopped
- 300g baby leaf spinach
- 4 large free-range eggs and 2 yolks, beaten
- 300ml double cream
- 150g gruyère, grated
- Handful of fresh flatleaf parsley, finely chopped
- For the pastry
- 350g plain flour, plus extra for dusting
- 100g shelled walnuts, whizzed in a food processor until fine
- ½ tsp fine salt
- 200g unsalted butter, chilled, cut into cubes
- 1 medium free-range egg yolk
- 3-4 tbsp ice-cold water
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