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Bacon Cheddar Spinach Quiche Crust


2 cups white whole wheat or all purpose flour
1 teaspoon salt
1/2 cup D’Avolio EVOO
1/2 cup ice cold water


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 D’Avolio EVOO 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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