Bacon, Gruyère and Spinach Quiche

Prepare the pastry shell
Preheat an oven to 400°F.

On a floured work surface, roll out the dough into a 12-inch round. Fit into a 9-inch round tart pan and trim the dough, leaving a 1/2-inch overhang. Fold the overhang back over itself and pinch to create a sturdy edge. Pierce the dough all over with a fork. Freeze for 15 minutes.

Bake the pastry shell until the edges are lightly golden, about 15 minutes. Transfer to a wire rack and let cool briefly. Reduce the oven temperature to 375°F.

Make the filling
In a fry pan over medium heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat from the pan, add the shallot and cook just until softened, about 1 minute. Stir in the spinach and cook until wilted, about 3 minutes.

In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Add the spinach mixture to the bowl and stir to combine.

Bake the quiche
Sprinkle the bacon and the cheese in the pastry shell. Pour in the spinach mixture. Bake until the filling is set and the crust is golden, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Remove the pan rim, cut the quiche into wedges and serve warm. If freezing, set aside to cool (see note above). Serves 6.

Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).