Prep 25 Total 1 hr 25 min

FOR THE CRUST:
1.5 cups flour
1 stick COLD unsalted butter, cut into small pieces
2 tsp salt
4-5 tbsp ice water

FOR THE FILLING:
4 eggs
1 cup half-and-half
½ cup real mayonnaise
2 tbsp flour
⅓ cup minced onions
1 tsp salt
1 tsp garlic powder
8 oz shredded Swiss or sharp cheddar cheese
½ cup chopped baby spinach
12 cherry tomatoes, chopped
1 green onion, sliced thinly
3 strips bacon, cooked and chopped coarsely (optional)

1 5 cups flour 1 stick COLD unsalted butter, cut into small pieces 2 tsp salt 4 -5 tbsp ice water 4 eggs 1 cup half-and-half 2 tbsp flour 1 tsp salt 1 tsp garlic powder 8 oz shredded Swiss or sharp cheddar cheese 12 cherry tomatoes, chopped 1 green onion, sliced thinly 3 strips bacon, cooked and chopped coarsely (optional)

1. Make the crust: In a food processor, add flour, salt and butter. Pulse until crumbly. Pour the ice water in to a measuring cup, and with the food processor running, slowly add the ice water through the top until the dough forms into a ball around the blades. Stop the food processor.

2. Place ball of dough between two sheets of parchment paper. Using a rolling pin (or bottle of wine!) roll out the dough between the parchment paper until ⅛” thick, making quarter turns with the dough until you get a nice flat circle-y shape. Refrigerate the dough until you are ready to use, then press into a 9-inch pie plate.

3. Make the quiche: Preheat the oven to 350 degrees F. Whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into the prepared pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.