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Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate.
Spinach and Shiitake Quiche
Ingredients
Prepared 9-inch single pie crust
1/4 cup bacon grease that was saved.
1 bunch green onions, chopped
4 cloves garlic, chopped
1 (9 ounce) bag fresh spinach
1 (3.5 ounce) package shiitake mushrooms, sliced
1/2 cup chopped broccoli florets
1/2 cup shredded sharp Cheddar cheese
4 eggs, beaten
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded sharp Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Fit pie crust into a 9-inch pie dish.
Melt bacon grease in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook
Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
Spoon vegetable mixture into the pie crust.
Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.
Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.
Allow quiche to cool for 5 minutes before serving.
