Mom makes sheets of quiche. She always has been good at making a lot of something that takes time, so that we can reap the benefits for more than one meal. I personally don't like the idea of rolling out a cookie sheet sized piece of pie crust. ;)
This one is savory and a good blend of egg and cream. I didn't have the right amount of half and half but I had heavy cream! So adjusted amounts of liquid are accounted for below. And if you have time to par bake the crust, I recommend it. Makes for a flakier version.
I usually make a 2 crust recipe no matter what I am making and either use it for a deep dish version or save the second portion:
2 cups flour
1 tsp salt
2/3 c plus 2 T shortening
4-6 T ice cold water
Pre-heat over to 425.
Mix flour and salt. Cut shortening into flour mixture until pea sized crumbs form, Add water one T at a time and toss with a fork until mixture can shape into a ball. Cut in half for two crusts.
Line 9+ inch pie plate, set in refrigerator for 10-15 min, and then place a piece of foil over the crust and fill with rice or uncooked beans. Bake at 425 for 10 min, remove foil, bake another 5 min. Let cool.
4-6 strips bacon, cooked for 5 min, chopped
4 oz smoked gouda shredded
small handful of baby spinach chopped
Put these on the bottom of the baked crust.
1 cup heavy cream
1 cup milk
Whisk together cream, milk, and eggs. Add salt and pepper. Cover the other fillings with this mixture. Bake for 50-55 min, until knife comes out clean. Cover edges during baking if browning too fast.