How to make it

  • Preheat the oven to 375.
  • Fry the bacon until crispy. Cool, crumble and set aside. Leave 1 tbs of the rendered bacon fat in the pan.
  • Cook the mushrooms in the rendered bacon fat until just soft. Set aside to cool.
  • Layer the spinach, cheese, bacon and mushrooms in the bottom of the pie crust.
  • Thoroughly beat the eggs, cream, salt and pepper. Pour the mixture over the layered spinach, cheese, bacon and mushrooms.
  • Bake for about 45 minutes, or until the egg has set all the way through.
  • For the Crust

  • In a mixing bowl, combine the flour and salt. Add the butter and lard and work it in your hands until it resembles coarse crumbs. Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand. Do not over work the dough.
  • Cover the dough with plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness.

Reviews & Comments 2

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  • ethoits 8 years ago
    Oh, I forgot to cut it in half. It's the trusty recipe I use whenever making crust - it's for both top and bottom. I made two quiches the other night, so I didn't even think about halving it.
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  • pointsevenout 8 years ago
    3 1/4 cups flour! Really! That seems excessive for one bottom crust. Did you make a typo?
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