OLIVE AND FETA QUICHE

For the crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

3-4 tablespoons ice water

1/2 cup (1 stick) cold unsalted butter, cut into small cubes

For the filling:

1 cup pitted olives, sliced (a mix of black and green olives works well)

1 cup crumbled feta cheese

1/2 cup chopped sun-dried tomatoes (optional)

4 large eggs

1 1/2 cups heavy cream or half-and-half

1/2 cup chopped fresh spinach (optional)

Salt and pepper to taste

1/2 teaspoon dried oregano

1/4 teaspoon ground nutmeg

1. Prepare the crust:

In a large bowl, mix the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, and mix until the dough just comes together. Do not overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the oven:

3. Roll out the crust:

On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch (23 cm) pie dish. Carefully transfer the dough to the pie dish, pressing it into the bottom and up the sides. Trim any excess dough.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. Set aside to cool slightly.

4. Prepare the filling:

In a large bowl, whisk together the eggs and heavy cream. Season with salt, pepper, oregano, and nutmeg.
Sprinkle the olives, feta cheese, sun-dried tomatoes, and spinach (if using) evenly over the bottom of the pre-baked crust.

5. Assemble and bake:

Pour the egg and cream mixture over the filling, ensuring it is evenly distributed.
Bake the quiche for 35-40 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for a few minutes before slicing and serving.

Enjoy!