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1
Lightly grease a small pie dish (mine was a round 15cm dish).
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2
Mix flours, salt and cornstarch in a large bowl.
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3
Add butter and rub it into the flour until it resembles crumbs.
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4
Beat egg and add to the flour mixture.
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5
It should come together as a sticky dough; if it doesnt, add 1 teaspoon of cold water at a time until mixture starts to come together.
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6
Using your hands, scrape up the dough and form into a ball.
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7
Put back in the bowl, cover with plastic wrap, and leave to rest in the fridge for 30 minutes.
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8
Heat oven to 190 degrees C (375 degrees F).
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9
Roll dough out between two pieces of plastic wrap or grease proof paper until it is just under 1/4 inch thick.
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10
You might find that even after chilling, it still isnt amazingly cooperative!
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11
If thats the case, dont panic too much, and just push the dough into place in the pie dish.
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12
Although its stickiness might make it a little tricky to roll out, it just means that it is very pliable and can be easily smoothed into place.
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13
When ready, prick all over with a fork, and put back in the fridge for another 10 minutes to firm up again.
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14
Bake for around 10 minutes and then remove from the oven.
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15
It should look bubbly and greasy; I nearly had a heart attack the first time, but it settles itself beautifully when allowed to cool.
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16
While pie crust is cooling, make the filling.
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17
Whisk eggs, sour cream, milk, tarragon, salt and pepper together.
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18
Lastly, add spinach.
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19
Layer goat cheese over the bottom of the crust and then pour over the egg mixture.
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20
Bake for around 2030 minutes until the top is golden.
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21
This makes the perfect lunch served with a crispy salad!
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22
Enjoy!
