This ham and spinach quiche is a great savory brunch or dinner.
Preheat oven to 375°F.
Measure the flour into a mixing bowl and mix in the salt, add the shortening. Using a pastry cutter or two butter knives, cut in until you have it the consistency of coarse meal.
Sprinkle with the cold water one tablespoon at a time and mix lightly with a fork until the dough clings together and cleans easily from the bowl.
Form a flattened ball with the pastry.
Use a lightly floured surface and rolling pin to roll the flattened ball into a flat disk about
one inch larger than the pie plate you are putting it in. Roll the pastry over your rolling pin and transfer it to the pie plate.
Unroll it and ease into place, being careful not to stretch the pastry.
Fold the edges down and pinch flute an edge around the crust.
Heat the oil over medium heat in a large frying pan, sauté onions in vegetable oil about 3-4 minutes.
Add ham and garlic and heat an additional 2 minutes.
In a large bowl, mix milk, eggs, cheese, chopped spinach, salt and pepper.
Add onion, ham, garlic and spinach to milk mixture and mix well.
Pour filling mixture into pastry and spread out evenly.
Bake for approximately 30 minutes or until cooked through with a golden brown crust.
Cool before serving.