I did it again.  As soon as the quiche came out of the oven, I cut myself a generous
slice and devoured it before remembering to take a picture of the whole pie.  What
can I say?  It was really delicious.  Take the time to make your own quiche dough.
It is easy, yummy and fun to get messy!

Dough:
2 cups flour
2 tsp. salt
1 stick unsalted butter
2/3 cup ice cold water
a large bowl and your hands!

Stir salt into flour in large mixing bowl.  Cut the butter into pieces and mix into
flour with your hands until the flour and butter are about  the size of peas.  Add
half of the water and stir with a spatula, add more water as needed so that the
dough just comes together – not too dry, not too sticky.  Don’t be afraid to mess up
the first couple of times.  You will get the hang of it, and it will be worth the effort.
Wrap in plastic wrap and store in the fridge, while preparing the filling.

Filling:
1 14 oz. (or larger if you like lots of spinach) bag frozen spinach
8 oz. swiss cheese, grated (or cut into pieces if you have sliced cheese)
2 tbsp. flour
1/2 cup whole milk
3 eggs
1 more cup whole milk (enough to fill up 2 cup glass measuring cup)
1 tsp. salt and 12-15 grinds fresh pepper

Let the spinach thaw in the fridge during the day if you know ahead of time you
are making the quiche.  If not, let it thaw in a colander in the sink.  Just run hot
water over it to complete thawing process and squeeze excess water out with
your hands.  You should have a nice little ball of spinach.  Grate or cut up the
cheese.  I use a 2 cup measuring glass and whisk the flour with about 1/2 cup
milk.  Add eggs and whisk, then pour in more milk to bring mixture up to the
2 cup mark.  Season with salt and pepper.  Remove dough from fridge and
sprinkle flour on surface to roll out the dough.  Roll out dough until about
1/8 inch thick and larger than pie dish.  Place into buttered 10-11 inch glass
or ceramic pie dish and press down onto bottom and up sides of pan.  Fold
the edges over and pinch together to form a neat edge all the way around. 
Prick the bottom of the dough with a fork in several places to keep the crust
from bubbling.  Squeeze out spinach one more time and mix with cheese and
put into dough.  Pour liquid onto spinach mixture.  Grate some white cheese
of any kind on top, then bake 35-40 minutes at 425 degrees.  Remove, slice and
serve hot, alone or with a grated carrot salad.  Enjoy!