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1
Preheat the oven to 450.
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2
On a lightly floured work surface, stack the 2 rounds of pie dough and roll together into a 16-inch round.
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3
Ease the round into a 9-inch springform pan, pressing into the bottom and up the side.
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4
Trim the dough, leaving 1/4 inch of overhang.
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5
Tuck the dough under itself and crimp the edge decoratively.
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6
Line the dough with parchment paper and fill with pie weights or dried beans.
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7
Bake for about 15 minutes, until lightly golden.
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8
Transfer to a rack to cool.
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9
Reduce the oven temperature to 375.
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10
Remove the paper and weights.
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11
Meanwhile, in a food processor, pulse the jalapenos and crushed garlic until finely chopped.
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12
Add the parsley, cilantro, cumin, coriander, cayenne and olive oil, season with salt and pepper and pulse the zhoug until blended.
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13
In a large nonstick skillet, melt the butter.
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14
Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
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15
Add the minced garlic and cook for 2 minutes.
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16
Scrape the mixture into a large bowl and cool to room temperature.
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17
Add the eggs and heavy cream to the onion and beat until combined, then mix in the spinach, feta, 3/4 teaspoon salt, 1/8 teaspoon pepper and 1/4 cup of the zhoug.
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18
(Refrigerate or freeze the remaining zhoug.)
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19
Pour the filling into the quiche shell and bake for about 1 hour and 10 minutes, until the center is set.
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20
Tent the crust with foil if the edge starts to get too dark.
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21
Transfer the quiche to a rack to cool for about 30 minutes before serving with extra zhoug, if desired.
