• Gather the ingredients for this recipe so you have everything close at hand on the counter or table. Preheat oven to 425°F.

Prepare the Ingredients

• Using a cutting board and a Chef’s knife, mince the sweet onion and finely chop the green bell pepper. Mince 2 teaspoons of garlic.

  Remove stems and coarsely chop the fresh baby spinach.
• Using a handheld grater, grate the provolone cheese.
• If desired, slice grape tomatoes in half. Place prepared ingredients in refrigerator until ready to use.

Make the Pastry Dough

• In a medium mixing bowl, mix together all-purpose flour and salt. Add in vegetable shortening and blend with a pastry 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.

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.
• Using the same skillet, sauté minced sweet onion, green bell pepper, and minced garlic in the bacon grease until tender. Stir in the chopped baby spinach. Cook and stir until it starts to wilt, about 2-3 minutes.
• In a medium bowl, combine the large eggs, heavy whipping cream, small curd cottage cheese, and shredded Provolone cheese. Whisk together until incorporated. Stir in the dried oregano, parsley, and paprika.

Assemble the Quiche

• Sprinkle the pieces of bacon on the bottom of the pastry crust. Spoon spinach mixture over the bacon.

  (Be sure to save some of the bacon and spinach to put on the top of the quiche for garnish.)
• Pour the egg mixture over the spinach. Garnish the top with reserved pieces of bacon and spinach.
• Or, as an alternative garnish for the top, you may place sliced grape tomatoes on the top of the quiche. Arrange the tomato halves in a design of your choice, with the inside slice facing up.

Bake and Serve the Quiche

• Bake in preheated oven on lower rack for 15 minutes. Reduce oven temperature to 375°F and continue baking for another 30-40 minutes or until a knife inserted in the center comes out clean.

  (Be sure to check the quiche at the 30 minute mark. If it still needs more time, continue checking ever 4-5 minutes until the center is set.)
• When the quiche is set in the middle, remove from the oven, and let stand for ten minutes before slicing and serving. Serves 6-8.