Perfect Butter Pie Crust
1 ¼ cups flour
¼ teaspoon salt
½ cup butter
¼ cup ice cold water
In a large bowl, combine flour and salt. Chop your butter into small chunks, cut the butter in the mixture until it forms small coarse crumbs. Add the ice cold water, one tablespoon at a time, until the mixture forms a nice smooth ball. Wrap in plastic wrap and let it rest in the refrigerator for at least 4 hour or up to 32 hours. Place your ramekins onto a baking tray. Spray your ramekins with baking oil spray. Roll the dough out to 1/8 inch. Cut the dough into circles to fit your ramekins. Press the dough into the bottom of the dish and up the sides, at the top you can leave a country feel or decorate it with a fork or spoon marking. Note: This crust will fill 4-6 ramekins depending on the diameter and depth of your dish. You can also use this to fill one 9-inch pie pan. At Bloomsbury, ramekins are always used because they present on a breakfast plate so nicely.
6 farm fresh eggs (allow to rest at room temp for at least 30 mins), beaten
¾ cup heavy cream (I use Half and Half)
1 cup baby spinach
½ pound cooked/crumbled bacon
¼ cup sweet onion
1 cup grated Gruyere cheese
Divide spinach, bacon, onion and cheese evenly between your ramekins. Sprinkle a very light puff of nutmeg into each dish. Beat your eggs into a large bowl, salt and pepper to taste. Divide egg mix evenly between your ramekins.
Bake at 375 degrees for 30-40 mins, until they are puffed and the center is set. Serve immediately.
Enjoy this beautiful Bloomsbury Quiche — make it just for you or for your family and friends. It will be the hit of breakfast. Better yet, visit Camden, South Carolina where you can be treated to one of the best breakfasts in the South.