Spinach Feta Quiche With Fresh Basil

1. 1

   Preheat oven to 220u00b0C.

2. 2

   Prepare the crust: Put the flour and salt in the bowl of a food processor.

3. 3

   Cut the butter into chunks and add to the flour.

4. 4

   Process in on/off pulses until coarse crumbs are formed.

5. 5

   In a small bowl beat together the egg yolk and yogurt and add to the flour mixture while the machine is running.

6. 6

   Remove and shape into a neat ball. (The dough should not be sticky. If it is, knead it briefly on a floured surface.).

7. 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.

8. 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.

9. 9

   Remove from the oven and let cool slightly. Remove the beans and the parchment paper, if using.

10. 10

    Thaw the spinach and put in a mesh strainer to drain. Press and squeeze out any excess liquids.

11. 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.

12. 12

    Pour the filling into the partially-baked crust and bake 10 minutes.

13. 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.

* Per serving · 4 servings · Values may vary.