To achieve that tasty outer layer, you need to bake your naked crust a little before adding the egg mixture.
Serves: 10
Ingredients:
3 eggs, 5 oz whole milk, 5 oz whipping cream
1 tbsp butter
1 tbsp avocado oil
1 cup chopped spinach
1/2 yellow onion chopped
1 roma tomato chopped
1/2 cup shredded cheese of your choice ( I used Mexican Blend)
5-6 slices of bacon sliced into 1/2″ sliced, cooked until crispy
salt, pepper
Directions:
- Preheat your oven to 425F, heat avocado oil and butter in skillet until bubbly.
- Add in onions and cook until lightly browned.
- Add in spinach and tomatoes and cook for 5 minutes on medium low
- While those are cooking, whisk the 3 eggs and 5 oz of milk and 5 oz of heavy whipping cream into a bowl.
- Add in your onion, spinach and tomato mixture as well as the bacon.
- Salt and pepper to taste, about 1/2 tspn salt and 1/4 tspn pepper.
- Roll out your tart/quiche dough and place in your pan, trim the edges.
- Pour the mixture into your raw dough.
- Bake at 425F for 15-20 minutes checking to make sure the dough doesn’t burn.
