Flaky Pie Crust

- Divide shortening and butter into ½ inch pieces and chill in the refrigerator until ready for use.
- In a large bowl add flour and salt. Whisk to combine.
- Add chilled butter and shortening to flour .Use finger tips to’ cut’ butter and shortening into flour ensuring that the butter and shortening are fully coated and resembles coarse cornmeal. If during this process the butter or shortening starts to melt then put the entire bowl back into the fridge for ten minutes to cool. This process can also be done with the use of a food processor using gentle short pulses to achieve the same result. Do not over mix.
- Add vinegar and iced cold water to dough and lightly mix to achieve a formed ball. Divide and store using freezer safe plastic wrap for later use or use as desired.
- Dough can be frozen for 3 months

Quiche

- Preheat oven to 350 degrees F.
- Roll pastry dough out into greased and floured 9 “tart pan.
- Using a fork, prick the pie gently ensuring that the holes do not penetrate through the bottom of the tart pan.
- Place a sheet of wax paper on top of the pricked dough and fill to the top with baking beans to hold the dough in place. Bake for 20 minutes. Remove wax paper and beans before proceeding to fill tart.
- In a large bowl combine eggs, milk, yogurt, nutmeg, black pepper and whisk to combine.
- Place a layer of cooked bacon into pan, followed by spinach then ¾ cheese.
- Fill pan with milk mixture and top with remaining cheese place in the oven to bake for 25 minutes or until pie is set.
- Serve & Enjoy