Preheat oven to 425 degrees. In a medium mixing bowl, mix together flour and salt. Add in shortening and blend with a fork until crumbly. Add water in two parts, mixing in to the flour mixture until a nice dough develops.
On a lightly floured surface, roll out pastry. Transfer to a 9-in deep pie plate. Trim pastry and flute edges.
Line pastry with double thickness of heavy-duty foil. Blind bake the pastry in a preheated oven for 8 minutes on lowest oven rack. Remove foil and cool on a wire rack. Reduce heat to 375 degrees.
Prepare the Filling:
In a medium skillet, cook bacon, until browned. Place on paper towels to drain off oil. When cooled, break into small pieces.
While the bacon cooks, thaw and squeeze the spinach dry. Chop the onion and bell pepper with a knife and cutting board. Shred the Swiss Cheese. Set aside until ready to use.
Using the same skillet, saute chopped onion and bell pepper in the bacon grease until tender. Drain off the excess grease. Stir in spinach.
Spoon spinach mixture into the bottom of the pastry.
In a small bowl, combine eggs, cottage cheese, shredded Swiss cheese and seasonings. Pour over spinach mixture.
Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for ten minutes before cutting. May serve with sour cream. Serves 6-8.