Deep Dish Quiche

prep oven at 400 degrees
bake 1 to 1 ½ hrs

pastry
1 ½ c. flour
1 t. salt
½ t. baking powder
½ c. cold, unsalted butter
¼ - ½ c. cold ice water

Mix dry ingredients together. Work in butter until pea-sized. Stirring gently, add water until dough comes together. Form into a ball. Let rest 30 minutes(or store in fridge until you are ready). Roll out on floured surface. Place in pie plate. Cut off excess dough and pinch edges.

Filling
4-5 large mushrooms, sliced
½ a pepper, sliced
½ an onion, thinly sliced
6 slices black forest ham or smoked turkey
pepper jack cheese, sliced

layer all of these in the bottom of your pie.

8 eggs
¾ c. half and half or cream
½ t. dill
½ t. parsley
½ t. garlic powder
½ t. onion powder
½ t. salt
dash of cayenne pepper
½ a bag of raw spinach
1 tomato, wedged
fresh parmesan for grating

Beat eggs til foamy. Add in cream. Add in herbs and spices
pour this over the veggies, meat and cheese. Pile spinach on top and wedge in tomatoes. Grate parmesan over top and sprinkle with sea salt and freshly cracked pepper.

Lightly cover with foil and bake for 45 minutes. Remove foil for last 15 minutes of baking. Bake until set. It will still be slightly jiggly when it's “set”. Remove from oven and let set. Serve warm, room temp or cold. It's good every way!