Quiche Champignon

Crust:
1 c. flour (+3 T.)
1/4 t. salt
1/3 c. shortening
5 T. cold water
9 inch pie pan

Filling:
½ lb. bacon
3 large Portobello mushrooms
½ c. spinach
2 cups. Gruyere cheese
3 eggs
¾ c. cream
¼ t. salt
¼ t. pepper

Mix flour and salt. Add shortening and with a fork mix in the shortening. With the fork you lift from bottom to top, you don't press down to break up the shortening. It will take a little bit of time, and the pieces of shortening should all be pea size or smaller.
Take a few fork fulls of dough crumbles and set aside. Add the water to the flour mixture. The dough should come together as a ball in your grip, add a few more drops of water if necessary.
On a floured surface roll out dough with a rolling pin. Just roll it out to the edge of your surface or about 1/4 inch thick. It doesn't matter the shape or look of the dough at this point. Sprinkle the dry dough mixture, that had been set aside, on the top of the dough, to the edges. Roll dough up, like a fruit roll up, and close off the edges so the crumbs don't fall out. Cut into fourths, stack on top of each other, and smash down, so you have one large mass of dough.
Again on a floured surface roll out dough. This time you're going to eventually need a close to perfect circle, so when rolling out, try to keep your shape. After you've rolled dough out a few inches wider than pie pan. Place pan in the middle of dough and cut a circle out, use the extra pieces of dough to fill in places that didn't quite keep shape. Using rolling pin, roll dough over and then onto the top of the pie pan. Lift dough into pan, making sure that it's up against the walls and edges. Fold the edges of the dough up so that not much is hanging off the sides. Or you can roll the edges up for a smoother look.
With a fork, poke a few holes in the crust. Bake at 425 for about 10 minutes. The edges will have a slight golden color.

*for step by step of my pie crust

After bacon is cooked and cool, break into small pieces. Slice mushrooms and sauté for a few minutes in the same pan you cooked the bacon (after pouring out a majority of the oil). Salt and pepper the mushrooms to taste, and set aside. In the partially cooked pie crust add mushrooms, bacon, spinach, and cheese. Make sure ingredients are evenly distributed, you can even layer them to ensure even distribution.
In a medium sized bowl whisk eggs, cream, salt and pepper. Pour over ingredients in the pie crust (which should fill the crust completely, but not overflow).
Bake for40-45 minutes at 375, until a knife comes out clean, and the quiche looks inflated (when the eggs are cooked through, they will inflate slightly). While cooking, if the edges start to darken, you can use foil to cover just the exposed crust.
When quiche is cool, it can be served, or refrigerate over night and reheat individual slices.

*If you can’t find gruyere cheese, which I had a hard time finding, try something soft and with a unique flavor, like a smoked mozzarella. If you really can’t find either, use the traditional swiss.