Crust 2C flour 1/2C crisco 1/2tsp salt 1 egg 4TBSP water 1TBSP white vinegar Quiche 1TBSP olive oil 1 onion, yellow 2 crushed garlic cloves 8 oz frozen spinach, or 16 oz fresh 6 oz proscuitto ham, or 3.5 oz bacon pieces. (Skip this option for vegan quiche) 1/2 tsp salt 1/4 tsp pepper 6 eggs 1/2 C half and half 1 C whole milk 1/2 C swiss cheese 1/2 C italian blend cheese (Experiment with the cheese! I found a Bruschetta Jack that worked great!)
Preheat oven to 450 degrees F To make crust: Mix flour, salt, and crisco and blend well. Add egg, water and vinegar and roll. Line a 9 inch pie pan with crust. (There will be enough crust left to make a second quiche, or maybe dessert!) For quiche filling: Heat olive oil on medium heat. Add onion and garlic and saute until golden. Add proscuitto or bacon near end of cooking onions. If using fresh spinach, add it now and wilt spinach, cooking for about 4 minutes. Remove garlic cloves and remove from heat. In seperate bowl, mix eggs, half and half, milk, salt, pepper, and 3/4 of the cheese. Reserve 1/4 C of italian blend for topping. Pour onion/spinach/bacon mix in pie crust lined pie pan. If using frozen spinach instead of fresh, add 8 oz drained thawed spinach now. Pour egg/cheese mixture over onions, filling pie pan to 1/2 inch of top of crust. Sprinkle remaining 1/4 C of cheese on top. Bake at 450 for 10 minutes, then decrease to 325 and continue baking for another 45-50 minutes, or until knife inserted in center comes out clean. Enjoy!