Rustic Vegetable Quiche

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended.

Combine 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Add ice water mixture; toss with a fork until moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.

Roll dough, still covered, into an 11-inch circle; chill 10 minutes.

Preheat oven to 400 degrees F.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.

Pierce bottom and sides of dough with a fork; bake at 400 degrees F for 8 minutes. Cool on a wire rack.

Reduce oven temperature to 375 degrees F.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet; crumble.

Add potato and chopped onion to bacon drippings in skillet; saute 10 minutes or until tender. Remove from heat.

Arrange potato mixture, bacon, cheese, and green onions in prepared crust.

Combine milk, 1/4 teaspoon salt, pepper, and eggs, and stir well with a whisk. Pour milk mixture into crust; sprinkle with paprika.

Bake at 375 degrees F for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.