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1
Make the tart dough.
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2
Add the butter, eggs, and flour to a food processor.
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3
If you don't have a food processor, bring the butter to room temperature and cream it before adding the eggs and flour.
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4
Use a rubber spatula to cut the butter into the flour and then gather the dough into a ball.
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5
Not done yet.
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6
Mix one more time; now scrape the dough with a rubber spatula several times and mix again.
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7
It should look like this!
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8
If you stop mixing now, the crust will turn out nice and flaky.
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9
Place the dough between 2 pieces of plastic wrap and lightly roll it out to a thickness of 7 mm.
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10
Put it into the refrigerator and let it rest for at least 6 hours.
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11
Put a baking sheet into the oven and heat the oven to 180 degrees C.
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12
Dust the crust with flour and roll it out to a size that's a little larger than the pie pan.
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13
Press the crust into the pan and finally, roll the rolling pin over the crust to cut off extra crust.
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14
If the crust seems sticky and loose, freeze for 2-3 minutes before continuing.
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15
Prick the crust with a fork about 10 times.
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16
Bake for 15 minutes in a 180C oven.
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17
If the bottom of the crust puffs up during baking, prick it with a fork to release the air.
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18
Bake until lightly browned and remove from the oven.
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19
The crust will not shrink if the dough was refrigerated long enough.
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20
Leave the oven on at 180C.
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21
Thinly slice the onions and cut the bacon into 5 mm strips.
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22
Stir fry until the amount of onions and bacon in the pan is reduced by half.
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23
Blanch the spinach, chop, and add to the pan.
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24
Season with salt and pepper.
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25
Cut the gorgonzola cheese into 1 cm cubes and place it and the stir fried vegetables in the pre-baked pie crust.
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26
After putting the crust in the preheated oven, combine all the egg mixture ingredients and pour carefully into the crust.
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27
If you can't get all the egg mixture into the crust, pour it into the middle of the quiche during baking.
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28
Bake for 35 minutes in a 180C oven.
