Spinach Feta Quiche

Yield 1 11″ Quiche

Ingredients

Pate Brisee

• 9 ounces cake flour
• 5 g salt
• 4 1/2 ounces butter, cubed
• 2 ounces water
• 1 egg

Filling

• 1/2 onion, chopped
• 1 ounces butter 4 ounces spinach, chopped
• 6 ounces milk
• 6 ounces cream
• 4 ounces eggs
• 2 ounces egg yolks
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 ounces feta cheese

Instructions

1. Combine the flour and salt in a food processor. Add the butter and pulse until coarse meal. Add the water and egg and process until dough forms. Rest dough for about half an hour and roll out.
2. Roll out the pate brisee 1/8″ thick and line the tart pan. Line the tart shell with plastic wrap and fill with dry beans or pie weights. Bake the tart shell at 350°F until very light golden brown, about 15 minutes. Remove the plastic wrap and weights and cool completely.
3. Saute the onion, in the butter, until translucent. Add the spinach and cook until wilted.
4. Combine the milk and cream in a saucepan and bring to a simmer.
5. Combine the eggs, egg yolks, salt, and pepper in a bowl, stirring with a whisk. Add about one-third of the hot milk mixture to the eggs while whisking constantly. Add the remaining hot milk mixture, stirring to incorporate.
6. Spread the spinach mixture in the tart shell and sprinkle the cheese on top. Pour the custard mixture over the top.
7. Bake at 350°F and bake just until the custard is set, about 45 minutes.