Feta, Spinach & Cherry Tomato Quiche

INGREDIENTS

2 cups all-purpose flour
12 tbsp (1 ½ sticks) cold salted butter, cut into 12 pieces
1 ¼ cups crème fraiche or sour cream, divided
4 cups loosely packed chopped spinach
5 eggs, plus 2 egg yolks
¼ tsp salt
¾ cup crème fraiche or sour cream
4 oz Krinos Feta, coarsely crumbled
8 cherry tomatoes, halved

INSTRUCTIONS

  1. 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.
  2. 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
  3. Preheat oven to 375° F.
  4. Line pastry with parchment and fill with beans or pie weights. Bake 50 minutes.
  5. 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.
  6. Whisk together eggs, salt, crème fraiche, and spinach.
  7. Remove pie weights and parchment from shell. Reduce oven temperature to 350° F.
  8. 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.