Spinach Feta Quiche in a Sumac-Laced Shortcrust

It is officially quiche season!  It's actually always quiche season, but as the weather warms, it's nice to be able to sit down to some not so steaming hot food with a nice cold salad.  That is exactly what quiche brings into the picture.  It can be made ahead of time, then eaten when slightly cooled, or cooled completey, especially when that quiche has festive ingredients such as spinach, feta, red onion, and mint!
Here I used finely chopped frozen spinach, but tis the season for fresh.. go for it if you have it:
I also did a little twist on the shortcrust.  Instead of paprika, I added sumac and za'atar.  Since it's been a while, I've reposted my shortcrust ingredients with the new little twist.  The only thing I change is the spices and egg to water ratio.  When I use the whole egg, I use less water.  When I make a dessert shortcrust, I usually add about 1 Tbsp sugar.

Serves 6 as a meal, 8 or more as an appetizer
Ingredients
For the Sumac-Laced Shortcrust:

125g (4.4oz) buckwheat flour

125g (4.4oz) whole wheat flour

100g (3.5oz) room temperature butter

1 Tbsp yeast extract (non active)

1/2 tsp salt

1 tsp sumac

1 tsp za'atar

1 egg yolk

approximately 5 cL water
use the method and precook at 200°C (400°F) for 10 minutes

For the Quiche:
1 slightly precooked shortcrust

350g (12oz) thawed spinach (or lightly cooked fresh)

200g (7oz) feta, crumbled (I used Gazi)
1/4 red onion, sliced
1 Tbsp chopped cilantro
3 Tbsp chopped mint leaves

3 beaten eggs

3/4 cup heavy cream

1 cup milk

1 tsp piment d'espelette
pinch nutmeg
fresh cracked pepper
pinch of salt

Directions
1.  Beat the eggs very very well until they become bubbly, then add in the cream, milk, piment d'espelette, pepper, and salt and beat well.
2.  In your delicious precooked shortcrust, place a layer of spinach, then sprinkle on the cilantro, some of the red onion, and most of the feta.  Add the rest of the spinach, red onions, and feta, and sprinkle on the mint leaves.
3.  Pour the beaten egg mixture "appareil" all over the filling into the shortcrust.
4.  Bake for 45-55 minutes at 180°C (350°F).

Remove and let cool at least 20 minutes before tearing it apart.

I absolutely loved this.  I cut it into 6 and 1 slice was more than enough (along with a tomato salad and all the raw veggie and anchovy happy hour business that preceded this).  It's funny how something so simple can be so satisfyingly filling!