Spinach And Feta Quiche - cooking recipe

Ingredients

For the pastry
3 cups all-purpose flour
1/2 teaspoon salt
16 tablespoons chilled unsalted butter, cut into small pieces
1 egg
6 -8 tablespoons ice water
3/4 cup swiss cheese, shredded
For the spinach filling
frozen spinach, thawed and chopped
1 tablespoon unsalted butter
2 tablespoons olive oil
1/4 cup yellow onion, finely chopped
10 green onions, chopped
1 garlic clove, minced
2/3 cup dill, chopped
1 teaspoon fresh ground pepper
3 eggs
1 cup half-and-half
1/2 cup heavy cream
1/4 lb feta cheese
1/4 cup kalamata olive, pitted and chopped

Preparation

To make the pastry, in a bowl, stir together the flour and salt. Add the butter and, using a pastry blender, cut it in until the mixture resembles coarse meal. In a small bowl, using a fork, beat the egg with 2 Tbs. of the ice water. Make a well in the flour mixture and pour in the egg mixture and 2 more Tbs. ice water. Using the fork, mix lightly, adding more ice water as needed until the mixture holds together. Pat into a ball, wrap in plastic wrap and refrigerate for 1 hour.
On a floured pastry board or other work surface, roll out the pastry into a round about 13 inches in diameter. Transfer to an 11-inch tart pan with a removable bottom, turn under the edges to make them flush with the pan rim, and prick the bottom in several places with a fork. Press a piece of aluminum foil, shiny side down, onto the crust, and freeze for about 30 minutes.
Preheat an oven to 425\u00b0F
Bake the foil-lined pastry shell for 8 minutes. Remove the foil and continue baking until the crust looks dull, about 4 minutes more. Remove from the oven, sprinkle with the Swiss cheese, and reduce the oven temperature to 375\u00b0F
Meanwhile, make the filling: Drain the spinach and squeeze dry. In a large saute pan over medium heat, melt the butter with the olive oil. Add the yellow and green onions and garlic and saute until soft, about 4 minutes. Add the spinach and saute, stirring, until completely wilted, about 3 minutes. Add the dill and pepper and continue sauteing for about 2 minutes more. Taste and adjust the seasonings; the mixture should taste peppery. Let cool for 5 to 6 minutes.
In a pitcher or bowl, whisk the eggs until blended, then whisk in the half-and-half and cream. Crumble the feta cheese into the spinach and stir in the egg mixture. Pour into the prebaked shell.
Bake until the filling is puffed and light brown and a knife inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let stand for 5 to 10 minutes. Garnish with the olives and serve.
Serves 6.