4.5
2 ratings

Thin Crispy Fries and Bacon Spinach Quiche with Cornmeal Crust

Brunch never looked so good
Courtesy of Eggland's Best

Having the classics for brunch is always great, but sometimes you need a break from pancakes and eggs. When that happens, make this bacon spinach quiche your new go to. Made with a cornmeal crust for extra flavor, this recipe is great to have for every meal from breakfast to dinner. 

Recipe courtesy of Eggland's Best

Ready in
1 h
15 m
(prepare time)
45 m
(cook time)
6
Servings
48
Calories Per Serving

Ingredients

For the crust

  • 1/2 Cup Cornmeal

Directions

For the crust

In a food processor, pulse 1 egg, cornmeal, flour and salt until combined.

Add water and butter, pulse until dough holds together.

Form dough into a disk, wrap tightly in plastic wrap and refrigerate for 30 minutes.

After 30 minutes, take the dough out of the refrigerator.

Remove the plastic wrap and discard.

Preheat the oven to 350 degrees F.

Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round.

Place in a 9 inch pie pan, fold overhang under and crimp edges.

Poke holes in bottom of the crust.

When the oven is ready, put the pie pan in the oven and bake for 15 minutes.