two large handfuls of baby spinach, washed and dried
1/4cupcrumbled goat cheese(or use an amount to your tastes)
freshly ground salt and pepper
To make the pastry:
In a food processor, combine the flour, salt, and butter and process briefly until the mixture is crumbly. With the machine running, slowly add the ice water, and pulse quickly until the mixture just starts to come together. Gather the dough into a ball and knead a few times on a floured counter top. Wrap dough in plastic wrap and let chill for at least 1 hour.
When ready to use, preheat oven to 375 F, unwrap dough and roll out on a floured counter top. Fit into an 8" or 9" pie/tart pan and trim the edges. Line the pastry with parchment paper and fill with pie weights or dried beans. (I never bother with this, to be honest - I just poke the pastry a few times with a fork, and it's all good.)
Bake pie crust for 12-14 minutes, remove weights, and bake for another 8-10 minutes.
To assemble the quiche:
In a medium-sized bowl, whisk the eggs and half-and-half together, and set aside. Arrange spinach in pie crust and pour the egg mixture over top. Sprinkle with crumbled goat cheese and freshly ground salt and pepper.
Bake in a 375 F oven for 30-35 minutes, or until the quiche is set around the edges and slightly wiggly in the centre.