Spinach, White Bean & Sun Dried Tomato Quiche

• FOR THE CRUST:
• 1 cup Flour
• 1/2 teaspoons Kosher Salt
• 1/4 cups Canola Oil
• 1/4 cups Ice Water
• FOR THE QUICHE FILLING:
• 1 can (15 Oz. Size) Cannellini Beans, Rinsed
• 5 ounces, weight Chopped Frozen Spinach, Thawed And Squeezed Dry
• 1/3 cups Sun Dried Tomatoes Packed In Oil, Finely Chopped
• 1 cup Shredded Fontina Cheese, Divided
• 5 Eggs
• 1 cup Half-and-Half Or Milk
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Dried Basil
• Freshly Ground Pepper, to taste

1. For the crust (omit if using store-bought):
2. In a large bowl, mix flour and salt with fork.
3. In a Pyrex or small bowl, beat canola oil and cold water with whisk until it thickens. Pour into flour and mix with fork until it comes together in a rough ball.
4. Press into 9-inch pie crust using the back of a measuring cup so it's even. Don't be afraid to spread it thinly. It will fit the pie crust just perfectly without any overhang. Crimp the edges.
5. Refrigerate for at least 1/2 hour before filling.
6. For the quiche filling:
7. In a large bowl, combine beans, chopped spinach, chopped sun dried tomatoes and 1/2 cup cheese.
8. In another large bowl, vigorously whisk eggs, half-and-half, salt and basil until a little foamy. Combine both mixtures into 1 bowl and mix well.
9. Add the remaining 1/2 cup cheese to the bottom of the quiche crust. I like to line the bottom edges for a cheesy bottom! Gently pour the quiche filling into the crust. Sprinkle with freshly ground pepper and a few dashes of salt.
10. Heat oven to 350u0b0F and bake for 45 minutes or until golden and middle is set.

flour, kosher salt, ubc, ubc, beans, frozen spinach, tomatoes, fontina cheese, eggs, milk, kosher salt, dried basil, freshly ground pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/spinach-white-bean-sun-dried-tomato-quiche/ (may not work)