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Picket Fence Chef Bill's "Big Fat Greek" Quiche

Source: Chef Bill Kruger, Picket Fence, Phoenix, Arizona -

3 cups flour
1/2 cup shortening
2 pinches salt
1 1/2 cups milk
2 eggs
1/2 cup fresh spinach
1/4 cup bacon, cooked and chopped
1/4 cup sun-dried tomatoes
1/4 cup marinated artichokes or sliced Greek olives

Combine flour, shortening, 1 pinch salt and 1/2 cup milk. Being careful not to overmix the dough, knead until well combined. Place dough in a deep 10-inch pie pan. Set aside.

Combine eggs, 1 cup milk and 1 pinch salt; set aside.

Layer bacon, spinach, sun-dried tomatoes and artichokes or Greek olives over the pie crust. Pour egg mixture over the vegetables and bacon. Place pie pan on a cookie sheet, then into a 325 degree F oven for 25 to 35 minutes.

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