Quiche

Ingredients;

1 cup flour
1/2 tsp salt
4 oz (8 tbsp) butter, chilled
1/4 ice cold water in spritz bottle
dried beans for blind baking
(or skip the above and buy some pie pastry...)

6 eggs
1 1/2 cup milk
1 1/4 cup grated cheese
3/4  pound cooked ham (or bacon or sausage or chicken)
1 bag of baby spinach
1/4 cup sliced onion (or leeks or shallots or spring onion)
sliced mushroom
spice (use what you like...I use salt, pepper, paprika, nutmeg, cayenne)


Mix flour and salt with a fork. Cut butter in small pieces. Add the flour and salt mix and the butter to a food processor bowl. Pulse until texture looks mealy. Spritz with water and pulse 3 to 4 times, add more water and pulse again. Repeat this until dough holds together when squeezed.  Place in a ziplock  bag and squeeze together until it forms a ball then refrigerate for 30 minutes. Since rolling the dough flat seems to difficult for me I always cut the ball in thin slices and put evenly into the pie dish and then using my fingers even it out where the dough overlaps making sure the dough covers the whole pie dish. Not a very professional way to do it but it works. Poke holes in the dough with a fork and refrigerate for 15 minutes.
Place a large piece of parchment paper on top of the dough and fill with the beans then bake in oven for ten minutes (or skip the beans part all together..). Remove beans and parchment paper and continue baking for 10 more minutes. (or bake for 15 minutes if not using the beans). Cool completely before filling.

Pan fry your bacon, ham or chicken and put to rest on a paper towel to soak up any excess fat. Pan fry your mushrooms and onion then add spinach to the pan for a couple of minutes. Add everything to your pie crust spreading it out evenly. Top with the grated cheese.
Whip egg, milk and the spices and add to the pie.
Bake in the oven at 400F for 30 minutes or until the egg is set and the pie is golden brown.