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adapted from washingtonpost.com
Position the baking rack in the middle of the oven and preheat to 400 degrees. In a medium bowl, whisk together the pastry flour, all-purpose flour and salt. In a small bowl, pour in the 1/3 cup of olive oil, then whisk in the milk until well integrated. Make a well in the flour mixture, pour in the oil mixture, then combine with a fork until crumbly. Brush a 9-inch deep-dish pie plate and one side of a 10-inch square piece of foil with the remaining 1 teaspoon oil. Pat the mixture into the bottom and about 3/4 of the way up the sides of the prepared pie plate.
Prick the pie crust in a few spots with a fork. Place the foil (oiled side down) over the crust, top it with pie weights, raw rice or dried beans and bake for 10 minutes. Remove the weights and the foil and bake for an additional 5 minutes, until golden. Let cool completely on a wire rack. If making the filling right away, reduce the oven temperature to 350 degrees.
In a medium skillet over medium heat, heat the oil until shimmering. Add the leeks and cook, stirring, until softened, about 3 minutes. Add the spinach and cook, stirring frequently, until wilted, 1 to 2 minutes. Stir in the parsley and 1/4 teaspoon of the salt, then remove from the heat and let cool completely.
In a large bowl, whisk together the goat cheese and 1/2 cup of the milk until completely uniform. Whisk in the remaining milk, along with the eggs, the remaining 1/4 teaspoon of salt and the pepper.
Place the pie dish onto a large, rimmed baking sheet. Distribute the spinach-leek mixture over the bottom of the crust. Pour the filling into the crust and bake for 45 to 55 minutes, until just set. Let cool for 5 minutes before slicing and serving.
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