Spinach Quiche

My wonderful Mom/cook made this quiche on Mother's Day (she let me help) and it was delicious. It works out to be more veges than eggs, and making your own crust makes all the difference. I read recently not to wash mushrooms because they take in water and will make your crust soggy. Just wipe them clean with a damp towel.

For crust:

1 cup flour

1/2 cup shortening

2-3 tbsp water

Mom says the secret is to add tiny bits of water at a time, only enough to where it just barely holds together for rolling. Use a 9" pie pan.

For filling:

5 eggs

1 cup half & half
1 1/2 cups grated pepper jack cheese
3/4 cup cooked, cubed ham or bacon

3/4 cup chopped fresh mushrooms

1/2 cup chopped green onion
1 can green chiles, drained

1 can chopped spinach, drained


Beat eggs and milk together. Add rest of ingredients and mix. Pour into unbaked pastry shell and bake at 350 for 1 hour or until set. Allow to sit on counter for 10-15 minutes to set before serving.

She served it with fruit salad and cinnamon cake. It looked beautiful.