Chicken & Bacon Quiche

Pastry for Single Pie crust

1. Cut butter into cubes. Return to fridge for a few minutes to get cold again.
2. Place flour, salt and shortening into food processor bowl. Add cold butter. Process until shortening forms pea sized balls.
3. Add water one tablespoon at a time until dough starts to clump together. Pulse, DO NOT run continuously.
4. Chill dough for about 1 hour. Place dough on a floured board and roll into a 12" circle. Place crust in pie tin. Crimp edges.​

For blind baking crust

1. Cut a piece of parchment paper or waxed paper larger than the pie plate.
2. Place pie weights evenly on top of the crust. (If you don't have pie weights, use a bag of dried beans to hold the crust down.)
3. Par bake crust for about 30 minutes at 350°F / 180°C. Remove from oven. Remove pie weights or beans.
4. If you use beans, pour them into a quart canning jar and store for just using as pie weights.

For quiche filling

1. Mix eggs, milk, salt and pepper. Add grated cheese and bacon and mix well.
2. Saute’ spinach, just until wilted, in a small pan with 1 tsp. olive oil. Drain on paper towel. Mix with the eggs.
3. Add remaining ingredients to egg mixture.
4. Don't overfill or the filling will spill in oven, while it bakes. 
5. Bake at 350°F for about 60 minutes. Eggs should be set but the middle can jiggle a little when shaken from side to side. If you have leftover filling, place it a ramekin and bake for about 30 minutes, or until set.