Instructions
- Pulse flour and butter together in food processor until mixture resembles coarse meal. With motor running, add ½ cup crème fraiche. Stop as soon as dough begins to clump together. Tip out onto counter, gather into disk, wrap in cling wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll out dough into a 15-inch circle. Transfer to a deep-dish pie plate or quiche dish, trim excess dough. Prick bottom all over with a fork. Refrigerate 30 minutes.1
- Preheat oven to 375° F.
- Line pastry with parchment and fill with beans or pie weights. Bake 50 minutes.
- Meanwhile, cook spinach in a skillet over medium heat, 3 minutes. Tip out onto a clean dish towel, fold towel over to enclose and push down to remove as much moisture as possible. Let cool.
- Whisk together eggs, salt, crème fraiche, and spinach.
- Remove pie weights and parchment from shell. Reduce oven temperature to 350° F.
- Fill shell with egg mixture. Sprinkle feta over, then nestle tomatoes cut-side up into filling. Bake 45-50 minutes or until set in centre. Let rest 15 minutes before serving.
