Ham and Spinach Quiche with Goose Fat Crust

ham and spinach quiche

Ham, spinach and cheese Quiche with a goose fat crust

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When I made the Roast Goose for Christmas dinner, I had a lot of goose fat. I didn’t want to waste it, so I rendered it, and have used it here and there. It’s wonderful stuff. I thought I could make a pie crust out of for the Quiche I was making for the picnic today.

Most of the time, I buy a ready-made crust in the refrigerated cookie dough section. The reason I do this is because my crusts don’t usually turn out that well. Today, whist visiting The Smitten Kitchen’s Pie Crust 102, I found out why – I have been using the wrong tool for the job – I’ve been using a food processor. So, if you’re using a food processor and your crust isn’t turning out flaky, that’s why.

Making a crust by hand is not that difficult. You just need a pastry dough blender, and a little elbow grease. My pastry dough blender died a couple of years ago, so I used a heavy fork. It worked just fine.

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