Spinach Quiche

I've been making quiche using this method for years.  You can substitute pretty much and cheese or vegetable.  I also really like it with 2 cups broccoli instead of the spinach, and cheddar in place of the gruyere.

Spinach Quiche

Preheat the oven to 375.

Crust:
Mix 1 1/3 cups flour and 1/2 tsp. salt in a large bowl.  In a measuring cup, put 1/3 cup sunflower oil and 3 Tbs. milk (or your favorite substitute). 
Pour the milk and oil into the flour and stir until combined.  Press the crust mixture into a straight-sided quiche pan.

Filling:
Saute 1 clove garlic, chopped, in 1 Tbs. olive oil.  Add 4 cups chopped fresh spinach.  Saute until the spinach wilts.

Custard:
In a large bowl, lightly beat 4 eggs.  Add 1 1/3 cups milk (or your favorite substitute), and beat until combined.

In the quiche crust, layer 1 C gruyere cheese, the spinach mixture (drained) and the custard.
Sprinkle with paprika.

Bake at 375 for 35-45 minutes, until a knife inserted into the middle of the custard comes out clean.