How to Make Pie Dough

1. In a bowl, stir together 1½ cups flour and ½ teaspoon salt.
2. Using a pastry blender, cut ½ cup Crisco into the flour mixture until crumbled into pea sized bits.
3. Adding 1 Tablespoon at a time, stir in ice water until all 4 Tablespoons have been added.
4. Pour the mixture onto a sheet of plastic wrap and shape into a 6 inch disk.
5. Wrap tightly and chill for at least 30 minutes.

Assembling the Quiche

1. Preheat the oven to 425°F.
2. Roll the pie dough out into a 12-inch round sheet.
3. Transfer to a 9 inch pie pan. Fold the extra back and pinch into a pie crust design.
4. Place the pie crust in the refrigerator while you prep the next ingredients.
5. Chop 2 cups of spinach and place in a bowl with feta and sun dried tomatoes.
6. Mix the spinach, ½ cup feta, and ½ cup sun dried tomatoes together and set aside.
7. In a liquid measuring cup mix together 6 eggs, ¼ cup non-dairy milk, ½ teaspoon salt, and ¼ teaspoon pepper.
8. Remove the pie crust from the fridge.
9. Add the spinach mixture first then pour the egg mixture over.
10. Stir lightly to evenly distribute.
11. Bake in a pre-heated oven for 40-45 minutes.