Shelly's Recipe

Bacon Spinach Asiago Quiche

Category: Quiche and Savory Tarts / Tartlettes

1 1/2 cups all-purpose flour
1/2 cup shortening (I like to used the butter flavored shortening)
1/2 teaspoon salt
1/2 cup cold water

Filling
4 eggs
1 1/2 cups milk
1/2 cup shredded asiago cheese
3/4 cup shredded cheddar cheese, divided
8 slices bacon, cooked and chopped
1/4 cup shallots or 1/4 cup green onion, chopped
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup sun-dried tomato, chopped

For the crust: Mix flour, shortening and salt together with a fork until crumbly. Add water a little at a time until the dough holds together. Mix lightly with fork. Be careful not to over mix the dough or it will come out tough instead of flaky.

Place ball of dough onto a lightly floured surface and roll out to fit a 9" pie pan. Loosely roll the dough onto your rolling pin and place dough in pie pan. Push dough into the pie pan and trim off any excess dough. Finish edges with a fork or by crimping the edges with your fingers.

For the filling: In a large bowl whisk together eggs and milk. Mix in the asiago cheese and 1/2 cup of the cheddar cheese. Add bacon, shallots, sun dried tomatoes, salt, and cayenne pepper. Squeeze out the excess liquid from the spinach and add to the egg mixture. Mix everything together until it is well blended.

Pour into prepared pie crust shell. Sprinkle with the remaining 1/4 cup of shredded cheddar cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted about 2 inches from the edge comes out clean.