Ingredients:
For the crust:
· 1 C. flour
· 1/3 C. butter, cut into large chunks
· ¼ C. water, or more if needed
· 1 tsp sugar
For the filling:
· 4 eggs
· 2 cups half and half
· 6 ounces gruyere cheese, shredded
· 8 ounces frozen spinach, squeezed dry
· 1 cup riced cauliflower
· Salt & Pepper to taste
Method:
For the Crust:
1. Mix the flour, butter, sugar, and salt together in a bowl. Using a pastry cutter, cut the butter into the flour until the butter is in small pieces. Add the water and work in gently until a dough has formed.
2. Shape into a ball, and place on floured work surface. Using a floured rolling pin, roll the dough out until it is large enough to lay across a 9” pie plate. Gently work the dough into the pie dish, shape crust as desired, and cut off any overlaying pie dough with kitchen shears.
3. Refrigerate for 20-30 minutes.
For the Quiche:
1. Preheat the oven to 425 degrees.
2. In a large bowl, whisk together eggs and half and half. Season with salt and pepper. Place shredded cheese, spinach and cauliflower in the pie shell. Pour egg mixture over filling.
3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake for 25 minutes or until crust is golden and filling is set.
4. Allow to rest 5 to 20 minutes before serving. Enjoy!