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Ingredientes

Cost per recipe $3.26 view details
  • 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

Direcciones

  1. Preheat oven to 425°.
  2. 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.
  3. 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.
  4. Reduce oven temperature to 350°.
  5. 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.
  6. Place milk, half-and-half, eggs, egg white, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender; process until smooth.
  7. 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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