For the Flaky Crust:
2 cups all-purpose flour – sifted
6 tablespoons butter
¼ cup grated Romano cheese
7-8 tablespoons water
1 tsp. lemon juice
Sift the flour. Add the cheese and mix. Cut the butter into the flour. Work the butter into the flour with your fingers, until crumbly.
Add the water and lemon juice and mix with a rounded knife or spoon to make a manageable dough.
Turn the dough out on to a lightly flour surface and knead until all cracks in the dough are gone. Cover the dough and let it rest for about 20 minutes in a cool place.
On a lightly floured surface, roll the dough out to fit an 8 inch pie plate.
For the Filling:
6 eggs – beaten
1 cup milk
Dashes of salt
Dashes of black pepper
10 oz. box of frozen creamed spinach – thawed
4 oz. of feta cheese
4 oz. of grated Romano cheese
In a food processor combine the eggs, milk, feta, Romano cheese and creamed spinach.
Preheat Oven 350 degrees:
Place the pie crust in the oven for 10-15 minutes; cool before filling.
Fill the pie crust with the quiche mixture and let bake 35-45 minutes until the egg mixture is set.
This is a delicious lunch or light dinner with a beautiful side salad.