Quiche

I was in a cooking mood the other day and hit the kitchen. Here is the chinese version of my bacon and spinach quiche:

Crust:

1C all purpose

dash of salt

2-3 large spoonfuls chilled bacon fat

water

Mix flour and salt, cut lard into it until crumbly, add water by spoonfuls until dough leaves the side of bowl then turn out onto floured counter top. Use floured wooded knitting needle to roll the dough out to desired size for your pan. Lay crust in pan and crimp edges. Cut off excess and use leftover dough for pot pie crust

Filling:

4 Eggs beaten

salt and pepper to taste

maybe 1/2 C cream or milk

handful green leafy vegetable that looks like spinach but isn't really

half an onion diced

3 slices bacon

big handful shredded cheddar cheese 3/4-1C

Cook bacon till crisp, chop finely. Toss veggies in the grease and saute. In separate bowl, beat the eggs, salt, pepper and cream. Add rest of ingredients, mix and pour into crust. Cook in toaster oven at 180C or about 350F for about 20 min or until egg mix sets and browns on top. Enjoy.

I made pot pie with the leftover chicken and veggies in the fridge and made a lattice top crust. Wasn't pretty but everybody liked it.