Spinach Tomato Quiche

from: Her Kitchen Addiction

Serves 4-6

Ingredients:

For the Pate Brisee:

1 1/2 cup All Purpose Flour

1/2 cup Butter, cut into cubes

1 tsp. Salt

1 Egg

1 TB Milk

1/2 tsp. Sugar

For the Filling:

2 Eggs

1 cup Milk

1 TB Onion Powder

Salt and Pepper to taste

1 cup Spinach, Chopped

1/4 cup Feta

1/4 cup Parmesan

15 Cherry Tomatoes, Quartered

(I used 2 Yellow (1.5oz ea) Tomatoes and 7 Heirloom Cherry Tomatoes)

-Combine Flour, sugar and salt in the bowl of a stand up mixer or food processor.

Slowly add SUPER COLD cubed butter and mix until it resembles a coarse mixture (like sand).

-In a separate small bowl whisk together milk and egg. Slowly drizzle this into the flour mixture. Mix until the dough barely comes together. Knead by hand until completely blended. Roll the dough into a ball and flatten into a disk and refrigerate for 45 mins or stick it in the freezer for 15 mins.

-Preheat oven to 375 degrees.

-Roll the dough out until it is 3 inches wider than your tart pan. Fill pan with crust and trim off excess. Dock the bottom of the crust with a fork (poke holes), to keep from bubbling while baking.

-Bake for 15 mins and let cool completely.

-Change oven temperature to 350 degrees.

-Sprinkle Feta and Parmesan on top of crust and then top with chopped spinach. Whisk Eggs, Milk, Onion Powder, Salt and Pepper together and pour on top of spinach. Top with tomatoes and add an extra sprinkle of parmesan cheese on top.

-Bake for 45 mins or until golden brown on top and set in the middle.

Bon Appetit!