Bacon Cheddar Spinach Quiche Crust

Bacon Cheddar Spinach Quiche Crust

 
Hojiblanca EVOO, Australia, Mild Intensity
Hojiblanca EVOO, Australia, Mild Intensity
 
Arbequina EVOO, Chile, Medium Intensity
Arbequina EVOO, Chile, Medium Intensity
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Ingredients

2 cups white whole wheat or all purpose flour
1 teaspoon salt
1/2 cup fruity, very fresh EVOO such as D'Avolio Picholine, Ascalano or Hojiblanca
1/2 cup ice cold water

Directions

Preheat the oven to 375. Combine the flour and the 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.

Allow to cool slightly or to room temperature and serve.


 
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