I like to make a deep dish quiche, enjoy a piece for brunch, freeze the rest for breakfast on the go during the week. It can be carefully reheated in the microwave, although it tastes better if re-heated in the oven.

Food Processor Pie Crust

1 1/2 cups All-Purpose (AP) Flour ( I used 1 cup of AP flour and 1/2 cup of whole wheat flour)

1 teaspoon kosher salt (1/2 teaspoon regular salt)

8 Tablespoons cold butter cut into slices

4-5 Tablespoons ice water

Directions:

In the food processor combine flour, salt, butter. Pulse until the butter and flour have become a sandy texture of small lumps of butter covered in flour.

Add in the ice cold water, one tablespoon at at time, while the food processor runs, until flour, butter, and water begin to form a ball.

Take the ball of dough out of the food processor and place on a floured surface. At this point, I like to roll out the dough and place it in the 9-inch pie plate and then let it rest in the refrigerator for 30 minutes. 

I roll it out first because I've never been able to roll out the dough once it's chilled. This way saves me a great deal of time and frustration.

 Although this is a play on a traditional Quiche Lorraine, you can use the egg custard mixture as your base and make several different variations to suit your taste or what you have in the pantry. 

For instance, for a more traditional Quiche Lorraine switch out the spinach for gently cooked onions. Or switch the bacon for cooked ground sausage, use a sharp cheddar cheese, and chopped broccoli. 

Quiche Filling:

2 1/2 cups of grated cheese - For the Spinach Quiche Lorraine, I use Swiss Cheese, Emmentaler, or Gruyere 

2 slices of thick cut bacon, cut into 1 inch pieces and fried lightly.

1 12 oz package of frozen spinach cooked and drained well....you want to get all of the water of it.

1/2 cup of milk or half and half

1/2 cup of Greek yogurt

5 eggs beaten

1/2 teaspoon dried thyme

1/4 teaspoon ground nutmeg

1/4 teaspoon paprika

salt and pepper to taste

 Directions:

Combine eggs, milk, yogurt, and seasonings, mix well

In the pie crust layer: cheese, spinach, bacon, cheese, and then pour the egg mixture over all.

Bake at 375F for 40-50 minutes.

Enjoy!