Allyson's Kitchen - Red Hawk and Spinach Quiche

Crust:
3 1/2 Cups All-purpose Flour, plus extra for rolling
1 1/4 tsp. Salt
2 1/2 Tbs. Sugar
10 Tbs. Unsalted Butter, chilled, cut into 1/4-inch pieces
8 Tbs. Vegetable Shortening, chilled
1 1/2 Tbs. Fresh Lemon Juice
10 to 12 Tbs. Ice Water

METHOD:

In bowl of food processor, pulse flour, salt and sugar until well-combined. Scatter butter pieces over the flour mixture, cut butter in using five 1-second pulses. Add in shortening and pulse until mixture resembles coarse cornmeal with butter bits no larger than small size peas. Turn mixture into large bowl. Mix water and lemon juice together. Sprinkle water and lemon juice mixture over flour with butter, starting with 6 tablespoons, and then adding in more one tablespoon at a time until dough begins to come together. Shape dough into a ball, squeezing dough together as you shape. Flatten into 9-inch disk, wrap in plastic and refrigerate for at least 2 hours.

Before rolling, remove dough from refrigerator and allow to soften slightly, about 15 minutes. Roll dough on lightly floured board to about 1/6” thickness. Carefully fold dough in quarters to lift into pan. Unfold dough. Then, working around the edge of the pan, press dough carefully into corners, by gently lifting dough up, then using the edges of you knuckle, smooth dough into the corners. Trim edge to 1/2” beyond pan lip. Tuck this rim under to reinforce edge, leaving about 1/4” lip beyond pan edge (to allow for shrinkage). Refrigerate pie shell for 40 minutes, then freeze for 20 minutes more.

Adjust oven rack to middle of the oven and preheat to 375 degrees for at least 20minutes. Press doubled sheet of aluminum foil inside pie shell, line with weights. Bake for about 18 minutes, or until shell is dried out slightly. Carefully remove foil and weights. Return crust to oven and bake for 10 minutes more or until light golden brown.

Filling:
12 Slices smoked Bacon, cut into 1/4-inch pieces
1 Yellow Onion, sliced into thin strips
4 Shallots, chopped fine
2 Bunches Fresh Spinach (about 5 Cups)
6 Large Eggs, plus 4 yolks
12 oz. Red Hawk Cheese, cut into small pieces
1 3/4 Cups Whole Milk
1 3/4 Cups Heavy Cream
Pinch of Nutmeg
Pinch of Cayenne
Salt
Fresh Ground White Pepper
Grated Parmesan

METHOD:

Heat large saute pan until hot. Add in bacon strips and sauté until fat is rendered. With slotted spoon, remove bacon to paper-towel lined plate to drain. If pan has a great deal of fat, gently pour off a little, but leave enough in the pan to sauté the onions. Return pan to heat. Add in onions and sauté until translucent in color. Add in shallots and continue cooking until onions have browned. Add washed, drained and dried spinach to the pan and cook until spinach is lightly wilted. Toss well to ensure that onions and spinach are well-combined. Remove pan from heat. Return bacon to pan and toss with spoon to distribute.

Meanwhile, in large mixing bowl, whisk together eggs, milk, cream, cheese, and all spices. Add in half of the Red Hawk Cheese and stir well. Take the remaining Red Hawk and distribute over the bottom of the baked pie shell (its best to do this as soon as the pie shell comes out of the oven). Next, line bottom of pan with spinach mixture. Gently pour custard over the top of the spinach, allowing the custard to come up to 1/3 inch below the rim of the crust. Sprinkle with parmesan cheese and bake until lightly golden brown, about 35 to 40 minutes. To test, insert a knife into the center of the quiche, and if the knife comes out clean, the quiche is ready. The center should feel slightly soft, but set. Allow to cool for 15 minutes.

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