This is the best spinach quiche I have ever had. I usually make my own crust, but if you want a faster, easier quiche I am sure a purchased pastry shell will do the job. This is incredibly good even warmed in the microwave as leftovers.
Blue Ribbon Recipe
A perfect blend of flavors in this scrumptious spinach quiche. It's a from-scratch recipe that reminds us of something grandma would make. The crust is flaky and a perfect shell for the spinach, bacon, and onion filling. There's just enough cheese to add flavor but not be overly gooey. Serve this quiche for Mother's Day, brunch, or when you want an impressive (but easy) meal.
Cut shortening into flour using a pasty cutter until flour mixture is small pea-sized beads.
Add water and blend by hand just enough to form a dough. Then roll out on a floured cloth or surface.
Fit pie crust to pie pan. Crimp and prick bottom and sides with a fork. Line pastry with heavy-duty aluminum foil.
Bake in a 450-degree oven for 8 minutes. Remove the foil, bake 5 minutes more or until golden. Cool on a wire rack.
While the pastry is baking, cook bacon and onion together in a medium-sized skillet until bacon is crisp. Drain on paper towels.
In a medium-sized bowl, beat eggs.
Then add the rest of the ingredients and blend together.
Pour egg mixture into warm pie shell.
Bake for 45 minutes at 325 degrees. Cool at least ten minutes before serving.
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