Quiche with Cheddar Pastry

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Pastry

• 2 cups flour
• ½ teaspoon salt
• 1 tablespoon sugar
• 1 cup cheddar cheese, grated
• 2/3 cup cold shortening, grated
• 6 tablespoons ice water

1. Preheat oven to 375 F / 190 C
2. Stir flour, salt, and sugar together in a mixing bowl.
3. Grate cheese and cold shortening into flour mixture. Stir to coat well with flour mixture.
4. Stir in ice water, 1 tablespoon at a time, until pastry comes together into a smooth ball.
5. Flatten into a disc.
6. Lightly flour pastry mat or counter. Roll out pastry to fit a 9-inch pie plate.
7. Roll pastry around rolling pin. Lay rolling pin on top of pie-plate and unroll to drape pastry over pie plate.
8. Press pastry into pie plate, cut off excess dough, and flute edges.
9. Bake empty shell for 10 minutes. Remove from oven and allow to cool. While shell bakes, start on the filling.

Filling

• 8 strips bacon
• 5 large eggs
• 1 1/1 cup half and half (light cream)
• ¼ teaspoon dried tarragon
• ½ teaspoon white pepper
• ½ teaspoon salt
• ¼ cup green onions, finely chopped
• 1 cup fresh spinach, finely chopped
• ¾ cup cheddar cheese, grated
• ½ cup Swiss cheese, grated
• Pancetta-style bacon for garnish (optional)

1. Fry bacon until crisp. Place on a paper towel to absorb extra grease. Chop bacon into small pieces and set aside.
2. Beat together eggs, half and half, and spices until frothy.
3. Stir in green onions and spinach.
4. Place crumbled bacon on the bottom of the partially baked pastry shell. Top with cheddar cheese and then Swiss cheese.
5. Pour egg mixture over all.
6. Bake quiche in preheated 375 F / 190 C oven for 40 minutes. To check for doneness, insert a knife into the center. Knife will come out clean when done.

Recipe from Mennonite Girls Can Cook Celebrations