Return to Home Page Get a Catalog Search Enter Online Store

This quiche was served after Bill and Jeri's wedding ceremony with champagne. It is perfect for a late evening meal or a Sunday brunch. It tastes great fresh from the oven, at room temperature, or even cold. The recipe makes two, so eat one and save one for breakfast on the next day--it is very quick and tasty to microwave by the slice and serve with coffee and fresh fruit.


  • 2 Cups all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 Cup shortening
  • 11/2 tsp. white vinegar
  • 1/2 Cup ice cold water


  • 1 lb. bacon, fried and cut in 1" pieces
  • 1 small onion, chopped, about 1/2 Cup
  • 1 10 oz. package of frozen, chopped spinach, thawed and squeezed dry
  • 2 Cups Swiss cheese, shredded
  • 8 eggs
  • 2 Cups milk
  • 1 tsp. salt

Mix flour, salt, and baking powder in a bowl. Cut the shortening into the flour mixture with two knives, a pastry blender, or your fingers until it resembles coarse crumbs. Add the vinegar to the water, give it a stir, and add it to the flour/shortening mixture. Toss it with a fork until it starts to hold together. Form it into a ball, divide in half and flatten into two disks and wrap in plastic wrap. Refrigerate for at least one hour. Remove one disk from the refrigerator and roll out on a floured surface to about 1/4 inch thickness. Roll it until it the circle is 2 inches bigger than the top of your pie plate. Ease the pastry into the pie plate and trim the excess pastry, leaving about 3/4 to 1 inch hanging over the edge. Roll the edge under and flute with your fingers or press with a fork to make a decorative edge. Prick the bottom and sides of the pastry with a fork to prevent the pastry from bubbling while baking. Repeat with the second pastry disk. Preheat the oven to 450°. Bake the empty pastry shells for 5 minutes. Remove from oven and lower the temperature to 400°. Prepare the quiche filling while the oven is preheating and the shells are baking.

Cook the bacon over medium heat (don't use high heat because you'll be using some of the drippings and you don't want them to taste burnt) until golden and set aside on paper towels. Drain off all but 2 TB. of bacon fat from the frying pan. Add the chopped onion and cook until softened. Divide between the two pie shells after the shells have completed their 5 minutes in the oven. Top with the cooked bacon and the spinach. Sprinkle the shredded Swiss cheese on top of the spinach. In a separate bowl, beat the eggs with the milk. Add the MUSTARD POWDER, salt, and PEPPER. Whisk until well blended. Pour the egg mixture over the cheese, dividing between the two pie plates. Bake in the 400° oven for 10 minutes. Lower the oven temperature to 350° and continue baking for about 30 minutes or until a knife inserted into the center comes out clean. Cool at least 15 minutes before cutting and serving.

Prep. time: 30 minutes
Baking time: 45 minutes
Makes: two 9 inch quiches
Serves: 8-12

Mustard Powder Regular 1.9 oz. 1/2 cup jar
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar

2002 Penzeys Spices. All rights reserved.