Servings: 1 pie

For the Crust: subheading: For the Crust:
1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
pinch of salt pinch of salt
½ cup (113g) lard ½ cup (113g) lard
3-4 tbsp (45-60g) cold water 3 to 4 tbsp (45 to 60g) cold water
 
For the Filling: subheading: For the Filling:
¾ pound sliced bacon ¾ pound sliced bacon
6 eggs, beaten 6 eggs, beaten
1 ½ cups heavy cream 1 ½ cups heavy cream
salt and ground black pepper to taste salt and ground black pepper to taste
2 dashes Worcestershire sauce 2 dashes Worcestershire sauce
5 dashes hot pepper sauce, or to taste 5 dashes hot pepper sauce, or to taste
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 ½ cups shredded Cheddar cheese 1 ½ cups shredded Cheddar cheese
½ cup chopped green onion ½ cup chopped green onion
¼ cup grated Parmesan cheese ¼ cup grated Parmesan cheese

For the Crust: subheading: For the Crust:
In a bowl, combine flour and salt.
Cut in lard until mixture resembles coarse crumbs.
Sprinkle in water, a tablespoon at a time, until pastry holds together.
Shape into a ball; chill for 30 minutes.
For the Pie: subheading: For the Pie:
Preheat oven to 425 F and insert a baking sheet.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
Fit the pie crust into a 9-inch pie dish and dock with a fork. Cover with two layers of aluminum foil, fitting to the contours of the crust in the pan. Weigh down the foil with coins/beans/rice/etc. Reduce oven to 400F and blind bake for 6 to 8 minutes, until just beginning to colour.
In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
Bake 35 to 45 minutes, until top is slightly browned and a knife inserted into the center comes out clean.