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1
Preheat oven to 220u00b0C.
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2
Prepare the crust: Put the flour and salt in the bowl of a food processor.
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3
Cut the butter into chunks and add to the flour.
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4
Process in on/off pulses until coarse crumbs are formed.
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5
In a small bowl beat together the egg yolk and yogurt and add to the flour mixture while the machine is running.
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6
Remove and shape into a neat ball. (The dough should not be sticky. If it is, knead it briefly on a floured surface.).
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7
Flatten the ball and using thumbs, press into a 10 inch pie plate, distributing the dough around equally, with no dough build-up around the inner edges. Flute the top.
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8
Use a fork to pierce the bottom and sides of the dough, so it will not rise, or weigh the dough down with beans placed on a circle of parchment paper for easy removal. Bake the crust for 10 minute, or until just lightly browned.
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9
Remove from the oven and let cool slightly. Remove the beans and the parchment paper, if using.
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10
Thaw the spinach and put in a mesh strainer to drain. Press and squeeze out any excess liquids.
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11
In a food processor, chop the scallions and add the rest of the ingredients except the spinach and process briefly in on/off pulses.
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12
Pour the filling into the partially-baked crust and bake 10 minutes.
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13
Lower heat to 175C and bake an additional 10-15 minutes or until the quiche is set, and a toothpick inserted in the center comes out moist but not wet.
