Hillary'S Vegetarian Quiche - cooking recipe

Ingredients

Crust
1/2 cup vegetable shortening
1 1/4 cups all-purpose flour
1 pinch salt
3 -4 tablespoons ice water
1 egg yolk, lightly beaten
Filling
3 tablespoons butter
1 large onion, diced
1 small bunch spinach, chopped (8 oz. )
1/4 lb mushroom, sliced
2 2 cups provolone cheese (1/2 lb.total) or 2 cups cheddar cheese (1/2 lb.total)
1/4 cup grated parmesan cheese
4 eggs
2 cups half-and-half
2 tablespoons flour
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 pinch salt

Preparation

For Crust:.
Cut shortening into flour and salt until it resembles coarse meal.
Sprinkle with ice water as needed and toss gently just until dough ball forms; do not overmix.
Cover and refrigerate for 15 minutes.
Preheat oven to 400 degrees.
On floured board roll dough into 13-inch circle.
Fit into 10-inch porcelain quiche pan, cover with waxed paper and weigth with beans or pie weights;bake 15 minutes.
Remove beans or weights; brush bottom and sides of crust with beaten yolk.
Reduce oven heat to 375 degrees.
For Filling:.
Melt butter in medium skillet.
Add onion,spinach and mushrooms and saute until onion is translucent, about 8 minutes.
Sprinkle cheese(s) into crust; top with spinach mixture.
Blend remaining ingredients and pour over spinach.
Bake 1 hour until knife inserted into center comes out clean.
Serve warm or at room temperature.