Turkey Bacon Quiche Lorraine
Ingredients
1 batch pie dough, homemade or store-bought
5 eggs
1/2 cup heavy cream
2 tablespoons 0% Greek yogurt or crème fraîche
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 cup Gruyère cheese, grated
1/2 shallot, diced
1/2 yellow onion, diced
1/2 cup cherry tomatoes, quartered
2 cups spinach, wilted and strained
5 pieces of turkey bacon, cooked and chopped
Directions
Prepare the pie dough in advance by lining your pie dish with it. Let it rest in the fridge while you prep the other ingredients to help prevent it from shrinking in the oven. Once the dough is in the pie dish, dock the bottom with a fork.
Prepare the filling ingredients. Dice the shallot and onion, then cook them in a pan over medium heat until caramelized. Set aside and allow to cool. Quarter the cherry tomatoes and set aside. Cook the turkey bacon, chop it into pieces, and let it cool. Wilt the spinach in a pan, then place it in a strainer or between paper towels to remove any excess liquid.
Preheat the oven to 425°F.
In a bowl, whisk the eggs until combined.
Add the heavy cream and Greek yogurt, then whisk again until smooth.
Mix in the salt, pepper, and grated Gruyère cheese.
Fold in the caramelized shallot, onion, cherry tomatoes, and spinach.
Add the chopped turkey bacon to the bottom of the prepared pie crust.
Pour the egg mixture over the turkey bacon.
Bake at 425°F for 15 minutes, then reduce the oven temperature to 400°F and bake for an additional 20 to 25 minutes, or until the center is set. If the top of the quiche is browning too quickly, loosely place a piece of foil over the top and continue baking.
Allow the quiche to cool for 10 minutes before slicing.
Additional Notes
This quiche can be served hot, cold, or at room temperature.
To store, keep it in an airtight container in the fridge.
If meal prepping, you can also freeze the quiche. Defrost it overnight in the fridge, then reheat it in the oven.
For the easiest prep, I recommend making the pie dough the night before. The next morning, roll it out, place it in the pie dish, and let it rest in the fridge while you assemble the remaining ingredients.
