Spinach & Feta Quiche

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 8 ounces unsalted butter, cold,cut into small pieces
• 1 large egg
• 6 -8 tablespoons ice water
• 3/4 cup shredded gruyere cheese (or swiss or whatever)
• 2 (10 ounce) packages frozen spinach, thawed
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1/4 cup finely diced onion
• 1 cup diced scallion, green and part
• 1 clove garlic, minced
• 2/3 cup chopped fresh dill
• 1 teaspoon fresh ground black pepper
• 3 large eggs
• 1 cup half-and-half cream
• 1/2 cup heavy cream
• 6 ounces feta
• brined kalamata olive, for garnish
• 1 sprig dill, for garnish

Recipe

• 1 pastry- put all the dry ingredients into the food processor.
• 2 pulse a few times, then add the butter, then pulse a few more times until the butter is in pea sized chunks.
• 3 beat the egg into 3 tbl.
• 4 of the water and add to the mix, pulsing a few more times.
• 5 add more water as needed to get the dough to just come together, a tablespoon at a time, pulsing after each addition.
• 6 turn the dough out onto plastic wrap, knead once or twice, pat flat and chill for about an hour.
• 7 pull out of the fridge, roll out on a floured board until it will fit into the tart pan (or the standard springform pan, with 2 inches of dough going up the side).
• 8 trim the edges, prick the bottom several times with a fork, and lay a piece of foil across the bottom weighted down with beans or pennies.
• 9 blind bake at 425 degrees or about 8 minutes or so, remove the foil and beans, bake a few minutes longer or until the crust gets rid of any sheen and looks dull.
• 10 remove from the oven, sprinkle with the gruyere, and set aside.
• 11 decrease the oven heat to 375 degrees.
• 12 filling: drain the spinach and squeeze it dry.
• 13 saute the onion and scallions and a small pinch of kosher salt in the butter and oil until soft.
• 14 add the spinach and saute until completely wilted, (about 3 minutes or so).
• 15 add the dill and pepper and saute another 2 minutes.
• 16 set the mixture aside to cool completely.
• 17 whisk the eggs, then add the half-n-half, the cream and mix well.
• 18 crumble the feta into the spinach, then add to the cream mixture.
• 19 mix until well combined, the pour into the prepared tart shell.
• 20 place the tart pan on another baking sheet and bake until the filling is slightly puffed, light brown, and a tester inserted in the center comes out clean, about 40 minutes.
• 21 remove from the oven and let stand 10 minutes before removing from the tart pan.
• 22 garnish with olives and dill sprigs.