Ingredients for EVOO Crust:
2 c. flour
2 tsp. salt
2/3 c. Pesto Olive Oil
1/2 c. cold water
Ingredients for Filling:
9 eggs, beaten
1 1/2 c. half and half
4 oz. fontina cheese, grated
2 oz. parmesan cheese, grated
2 shallots, peeled and diced
1 clove garlic, peeled and minced
2 c. baby spinach
2 c. kale
1 pint tri-coloured cherry tomatoes, halved
1/2 tsp. salt
1/4 tsp. cracked black pepper
Preheat oven to 350 F. Place flour and salt in the bowl of a stand mixer fitted with the paddle attachment, and stir to combine. Add olive oil and water to the flour and continue to stir, on low, creating a shaggy dough (the dough should resemble sugar cookie dough and not traditional pie dough). Sprinkle a little flour on a clean work surface and roll the dough into a large circle, big enough to fit your spring form pan. Transfer the dough to the pan and press the dough into the bottom and up the sides. Place a sheet of parchment paper over the dough and fill with pie weights or dried beans. Place the crust into the oven and bake for 15 - 20 minutes or until lightly golden. Remove from the oven and set aside to cool.
In a large bowl, place the eggs and the half and half, whisk to combine.Add fontina, parmesan, shallots, garlic, spinach, kale, tomatoes, salt and pepper, stir to combine. Once the pie crust is cool to the touch, pour in the egg mixture and return to the oven (place a baking sheet under the spring form pan to catch any drips). Bake the quiche for 1 hour, rotating the pan halfway through the baking process. Quiche should be firm with just a slight jiggle in the middle. Remove from the oven and set aside to cool completely before slicing and serving.
serves 4
