For a nice weekend brunch or even a light weeknight dinner a quiche always works. You can change the fillings and spices to have something different every time. My wife makes the dough as she enjoys baking.
For the dough:
- 1 1/2 cup flour
- 4-5 tablespoons cold milk
- 4 tbsp unsalted butter cold – cut into small chunks
- 4 tbsp shortening cold – broken up into small chunks
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Mix the flour, salt and pepper together. Add in, alternating, the butter and shortening into the flour. Using a dough blender or a fork, combine until the dough is coarse pebbles. Add in 4 tbsp of milk and bring the dough together in a ball, if it is still dry, add more cold milk. Take the dough and wrap with plastic wrap and place in the fridge for about 30 minutes to chill.
Roll out the dough and place in a nine in pie plate.
- 6 large eggs, beaten
- 1 1/2 cups milk
- 6 strips of bacon
- 1 cup frozen spinach, drained and chopped
- 1 cup shredded cheddar cheese
- 1 onion, chopped
- 1 tbsp garlic, finely diced
- 2 tsp salt
- 2 tsp pepper
In a large saucepan cook the bacon until crispy, place them on a paper towel to drain any excess oil. Do not discard the bacon grease left in the pan. Chop the bacon into chunks.
In the saucepan add in the onions and garlic and cook until softened. Remove from pan.
In a large bowl whisk the eggs and milk. Stir in salt, pepper, onions and garlic.
Place the egg mixture in the rolled out dough in the pie plate. Place the chopped bacon, cheese and spinach carefully in the egg mixture.
Cook at 375 F for about 35-45 minutes until eggs are set.