Quiche

Ingredients for pie crust:

All purpose flour: 1 and 1/2 cup or 170 gms ( sieved ),
White granulated sugar- 1 tsp ( powdered),
Cold butter- 6 tbsp or 85 gms,
Shortening- 2 tbsp,

If shortening  is not available use the same amount of butter,
Ice cold water- 4 tbsp.

Ingredients for quiche filling:
Fresh spinach-300 gms -blanched, thoroughly squeezed and  finely chopped,
Sausages-4-chopped,
Onion-1/2 -finely chopped,
Garlic-5 to 6 finely chopped or minced,
Mozzarella cheese-1/2 cup-shredded,
Whole egg-1,
Egg yolk-1
Cream-1/2 cup or 120 ml,
Milk-1/3 cup or 80 ml,
Salt,pepper,chilli flakes,pizza seasoning,oregano.

Method: Pie crust

Mix flour and sugar in a bowl.

Add the cold butter and shortening until the mixture is crumbly ( You can use your fingers to crush the butter or use potato crusher ).

Add cold water one tbsp at a time until the dough is moistened and starts to clump together when pinched ( it should not be a solid ball of dough).

Turn the dough out into the counter and gather into a ball.

Flatten into a 5 inch disk.

Cover with a plastic wrap and refrigerate for 30 minutes or until firm enough to roll out.
On a lightly floured surface roll out the dough to fit a 8 or 9 inch pie pan or tart pan.

( Keep plastic on top of the dough to roll into the desired length - (it makes it easy )- keep lifting the rolled dough and sprinkle flour on the counter so that the bottom does not stick to the surface)

Lightly roll the pastry around your rolling pin and unroll onto the top of your pie pan ( dust excess dough with a brush). 

Lightly press the pastry onto the  bottom and and upside of the pan.
Fold  inside the extra dough which is hanging and  press all around and flute the edges of the  pastry.
Cover and chill the pie crust in the freezer for 15 minutes.

Pre heat oven to 425F or 215 C
Remove the pie crust from the freezer and prick the bottom of the crust with a fork.

Bake the crust for 15 minutes.
Reduce the temperature to 375 F or 190 C and continue to bake for 5 to 7 minutes or until the pastry is dry and lightly browned.
Remove from oven.

Lightly beat one egg white with a pinch of salt and brush the hot crust with a thin coat of the beaten egg ( it seals the crust ).

Let the crust cool off as you make the filling.

Quiche filling:
Pre heat oven to 375 F or 190 C
Blanch the spinach in hot boiling water for few seconds then run through cold water.
Squeeze out the water and then finely chop it.

In a non stick pan over medium heat toss the sausages till they lightly browned.

Remove from heat and keep aside.
Add 1 tsp of oil,add the minced garlic.
After few seconds add the chopped onions and fry until soft.

Add the chopped spinach.

Saute in high heat for few seconds.

Sprinkle salt,pepper,chilli flakes and pizza seasoning.

Close gas.
Mix the spinach and sausages.
Spread the mixture evenly on the bottom of the pre baked pie crust.

Sprinkle cheese.

In a bowl mix together eggs,cream and milk.

Season with salt and pepper.

Pour over the spinach and bake in the pre heated oven for 40 to 45 minutes or until the custard
is set and a knife inserted in the center comes out clean.

Remove from oven and let it cool for 1/2 hour before serving.

4 to 6 servings.

Note: you can make your own filling veg or non-veg!