Spinach & Feta Quiche

Directions:

Prepare crust by adding flour and salt to a medium mixing bowl and stirring to incorporate. Grate in butter and stir to keep from clumping. Slowly add water, first only add 1/4 cup and then remainder (and more if needed) just until dough clumps together. On a lightly floured surface, knead once or twice until it forms a ball. Flatten to 1 inch thick and slice dough into four portions.

Preheat your oven to 375° F and lightly grease 4 4-inch tart pans. On your floured surface, use your fingers to pat one dough portion into a 4-5 inch wide disk, about 1/4 of an inch thick. Place over pan and press in gently with your fingers to bring the dough to the base. Place in fridge to allow to cool while working on each portion, working quickly so they do not cool for too long in the fridge.

Once all the dough has been pressed into each pan, start removing them from the fridge one at a time and crimp the top by pressing in with your fingers. Prick the base of the pan with a fork 3-4 times to allow for air flow. Place all 4 pans on a baking sheet and pre-bake your crust for about 15 minutes or until 3/4 of the way baked through. In the meantime, prepare filling and when crust is done, remove from oven and set aside.

For the filling, warm butter until melted in a medium saucepan. Add shallot to the butter and allow to cook on medium-low heat until caramelized, about 20 minutes, then set aside. In a medium bowl, combine remaining ingredients and whisk to incorporate, then add caramelized shallots.

Brush edges of pre-baked crusts with the egg mixture and then disperse the mixture evenly into each pan, garnishing with a sprig of thyme. Place back in the oven and cook 20-25 minutes or until lightly browned. Remove and serve warm. Quiche can be cooled, wrapped, and stored in the freezer to be reheated later as well! Enjoy!