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Spinach & Sundried Tomato Quiche
Makes six servings

Pie Dough 3/4 cup butter 1 cup white flour 2 tablespoons water Filling 1 cup fresh spinach 1 red onion, cut into rings Butter 1 cup milk 4 eggs Salt, to taste Pepper, to taste 1/2 cup sundried tomatoes, sliced 1/4 cup olives 1 cup shredded Jarlsberg Cheese

butter and flour in food processor or by hand until mixture has granular consistency. Add water and knead into dough. Let chill 30 minutes. Roll dough and fit into 10-inch pie pan. With fork, make holes in dough and bake for 15 minutes. To make filling: Reduce oven to 350 degrees. In frying pan, fry onion and spinach with butter, then scoop mixture into quiche base. Whisk together eggs, milk, salt and pepper, and pour over spinach and onion. Top with olives, sundried tomatoes and cheese. Bake for 35-40 minutes.