Shelly's Recipe

SPINACH, ASIAGO, ARTICHOKE QUICHE

Category: Quiche and Savory Tarts / Tartlettes

1 pie crust-deep dish
or
PERFECT PIE CRUST-THE PIONEER WOMAN-
1 1/2 c crisco (vegetable shortening)
3 c 3 cups all-purpose flour
1 large 1 egg
5 Tbsp ice cold water
1 tsp salt
1 Tbsp white vinegar

QUICHE FILLING
6 slice thick cut hickory smoked bacon
8 oz button mushrooms sliced
2 Tbsp butter
6 large eggs
1 1/2 c milk or half and half
1 tsp salt
1/4 tsp fresh cracked black pepper
1/4 c minced onion
1 can(s) artichoke hearts roughly chopped
6 oz asiago cheese, grated
10 oz frozen chopped spinach-thawed and squeezed dry

Line a deep dish pie plate with crust.

Cook bacon till crisp, drain on paper towels and then coarsely chop.

Slice and cook mushrooms in 2 TBSP butter until golden over medium high heat. Remove to a plate and cool to room temperature.

IMPORTANT....Heat oven to 450 with a baking sheet on the lowest rack for 10 minutes.

Break eggs into a large bowl and Whisk to combine yolks and whites thoroughly. Add milk or 1/2 & 1/2, and salt & pepper, mixing well.
6 Fill your prepared crust with all the fillings except the egg mixture.

Once baking sheet is heated-MOVE it and the rack to the center position of the oven.

Place crust hot baking sheet then carefully pour egg mixture over fillings. Gently push rack in and bake for 15 minutes(at 450).

Turn oven down to 325 and cook for 45 minutes, or until just set.

Watch that the crust doesn't get too dark, cover with foil or a crust shield if needed.

Allow to cool and set for at least 30 minutes before cutting.