Spinach Cheddar Bacon Quiche with EVOO Crust

Here's a simple, yet delicious pie crust made with extra virgin olive oil.

For The Crust
2 cups white whole wheat or all purpose flour
1 teaspoon salt
1/2 cup extra virgin olive oil, such as OLIVE & VINE Organic Arbequina
1/2 cup ice cold water

Preheat the oven to 375 degrees. Combine the flour and salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9" diameter pie or quiche pan.  Bake for 10 minutes, remove from oven, and set aside.

For the Quiche Filling
8 large eggs
1 1/2 cups heavy cream
1 teaspoon kosher salt
2 cups packed roughly chopped fresh spinach
1/2 pound of bacon (pre-cook weight) that has been diced and browned
1 1/2 cups finely grated gruyere cheese
1/8 teaspoon ground nutmeg

In a large bowl, wisk the eggs and set aside one tablespoon of beaten egg. Add the cream, salt and nutmeg and wisk thoroughly. Layer the quiche first with chopped spinach, then bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn't jiggle. Allow to cool slightly before serving.  Serves 4-6.