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Steps
1
Heat oven to 425°F. In medium bowl, cut shortening into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2
Gather pastry into a ball. In ungreased 9-inch quiche dish, press pastry evenly in bottom and up sides. Bake 12 to 14 minutes or until pastry just begins to brown and is set.
3
Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion into crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into crust.
4
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.
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For Mushroom Quiche, add a 4-ounce can of mushrooms pieces and stems, drained, and a 2-ounce jar of diced pimientos, well drained, with the bacon.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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