Spinach and Feta Quiche

• For the pastry
• all-purpose flour↗3 cups
• salt↗1⁄2 teaspoon
• chilled unsalted butter↗16 tablespoons

  cut into small pieces

• egg↗1
• ice water6 -8 tablespoons
• firm ricotta cheese↗3⁄4 cup

  crumbled

• For the spinach filling
• frozen spinach↗

  thawed and chopped

• unsalted butter↗1 tablespoon
• olive oil↗2 tablespoons
• yellow onion↗1⁄4 cup

  finely chopped

• green onions↗10

  chopped

• garlic clove↗1

  minced

• dill↗2⁄3 cup

  chopped

• teaspoon fresh ground pepper↗1
• eggs↗3
• cup half-and-half↗1
• cup heavy cream↗1⁄2
• lb feta cheese↗1⁄4
• cup kalamata olive, pitted and chopped↗1⁄4

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Preheat an oven to 425°F

4. 4

   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°F

5. 5

   Meanwhile, make the filling: Drain the spinach and squeeze dry. In a large sauté pan over medium heat, melt the butter with the olive oil. Add the yellow and green onions and garlic and sauté until soft, about 4 minutes. Add the spinach and sauté, stirring, until completely wilted, about 3 minutes. Add the dill and pepper and continue sautéing for about 2 minutes more. Taste and adjust the seasonings; the mixture should taste peppery. Let cool for 5 to 6 minutes.

6. 6

   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.

7. 7

   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.

8. 8

   Serves 6.