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1
Oil Pastry:.
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2
In medium bowl mix together the flour and salt.
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3
Add in the oil and milk and then mix lightly all together with a fork.
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4
Shape into a ball.
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5
Quiche:.
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6
Place the Oil Pastry on a floured surface, and roll into a 12 inch circle.
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7
Then place the pastry into a 9-inch pie plate, careful to not stretch it.
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A tip of how to do this is once you have rolled it out on the floured surface, roll it around the rolling pin and then unroll over the pie plate.
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9
If needed, trim pastry to 1/2 inch beyond the edge of the pie plate, and then crimp the edges of it after folding them under.
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10
Line the pastry with foil and then bake at 450* for 8 minutes.
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11
Remove from oven and then remove the foil.
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Put back into the oven and bake for another 5 minutes.
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13
Cool on wire rack, and reduce the temperature on the oven to 350*.
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14
Mix egg, spinach, half-and-half, thyme, pepper and all but 2 tbsp of the cheese together.
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Pour into the oil pastry.
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16
Bake for 35-40 minutes.
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17
Take quiche out, sprinkle with remaining cheese, cover with foil, and bake for another 10 minutes, or until you can insert a knife and then it comes out clean.
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18
Cool on a wire rack before serving for about 10 minutes.
