Thoughts

Quiche is surprisingly easy to make for how upper crust and fancy a brunch food it seems. I mean, the most difficult part is the crust, but the recipe I have below just nails it. Oh, and don't skimp on the chill times, its important to let the dough rest and cool before flattening!

Pie Crust (2x 9" crusts)

2 1/2 cups all-purpose flour
1 1/4 tsp salt
6 tbsp unsalted butter (chilled and cubed)
3/4 cups vegetable shortening (chilled)
1/2 cups ice water

Sift flour & salt together. Cut butter & shortening into mixture until it resembles cornmeal. Slowly add water until dough begins to clump. On floured surface, fold dough onto itself. Divide in half and form 1" thick disks. Wrap in plastic and chill for at least 2 hours or freeze up to 3 months.

Filling

Combine in a food processor
6 eggs
1 1/2 cups heavy cream
salt & pepper

Layer in pie crust
2 cups chopped spinach
1 cup chopped mushrooms
1 lb crumbled cooked bacon
2 green onions
1 1/2 cups shredded swiss cheese

Pour egg mixture over bottom layer. Bake in 375F oven for 30 minutes. Cover with 1/2 cups breadcrumbs and cook for 15 more minutes.