We got the recipe from the “New Better Homes and Gardens Cook Book” and I will be sharing the recipe with our readers.
Although, we did make a couple of adjustments to the recipe to make it healthier. We made the oil pastry crust, replacing a part of the all-purpose flour with whole wheat flour to make it flakier. You can replace up to 1/3 of the flour without negatively affecting the texture and flavor.
We omitted the bacon and just used turkey ham, and we used Labneh (you can use Greek Yogurt) instead of sour cream, again to make it lighter and healthier. We used part 0% fat milk and part 1% fat milk, no cream.
We chopped yellow onions instead of green onions, just because we did not have them.
We did not have any Swiss, Monterey Jack, or Havarti cheeses so we used Parmesan and Mozzarella along with the recommended Cheddar.
Same for the batter. Except for the spinach that I wilted before adding it to the rest of the mixture.
Clint’s daughter insisted on us taking pictures and posting the quiche on the blog. I scanned the recipe for the quiche and the crust with all the needed photos and transformed them into a PDF that you can view here.
The recipe for the shortening crust follows the quiche recipe. What is referred to as p. 417 are the photos on the right of the crust recipe. I included it because of the tips and the photos. The oil pastry recipe, that we used, comes in third. Follow the baking instructions of the quiche recipe.