Source: The Pink House, Claremore, Oklahoma
Pastry Quiche Shell
1-1/4 cups all-purpose flour
1/2 cup butter-flavored Crisco shortening
2 to 3 tablespoons ice water
Filling
6 eggs
1/2 cup Hellmann’s mayonnaise
1 cup milk
1 heaping tablespoon cornstarch
2 cups white cheese
1 cup fresh spinach, washed and with stems removed
6 slices bacon, crumbled
Pastry Quiche Shell:
You can easily make this in a food processor. Pulse all ingredients except the ice water, until crumbly. Add ice water, a tablespoon at a time, and pulse briefly until the dough will come together when pressed with your fingers. It should not form a ball in the work bowl.
Filling:
whisk all ingredients together in a bowl. Pour mixture in an unbaked quiche shell. Bake at 325 degrees F for 40 to 45 minutes, or until filling is set and top is lightly browned. Rest quiche for 5 minutes before cutting.