Instructions: Make the quiche dough:
Mix the flour and salt in a bowl. Using a sharp knife and holding the stick of butter over the bowl, pull the wrapper off one end and whittle tiny slices of butter into the bowl [M&M size pieces]. Continue pulling the wrapper back to slice until youve got all the butter in the bowl. Toss the flour with the butter until all of the butter pieces are covered. Using your hands, mulch the mixture until it resembles fine crumbs.

Add the cold water a tablespoon at a time; you may not need all of the water. Add just enough water so that the dough sticks together. Being careful not to overwork the dough, form it into a ball then flatten it so youve got a flat disc. Put this in the fridge for at least an hour to chill [Cold dough is easier to roll out].

Make the filling:
Saute the onions and garlic in a tablespoon of olive oil. Add the white wine and crab. Continue to cook until the onions are soft. Turn off the heat, add a generous amount of dried tarragon [about a tablespoon; use less if using fresh tarragon]. Tear the spinach leaves away from the stem and into small pieces.

Scramble 8-10 eggs [depending on the size of your pie dish] in a bowl with 1/4 cup milk, salt, fresh ground pepper, and more tarragon.

Assemble:
After an hour or more of chilling the dough, the quiche is ready to be assembled. Tear off 4 large pieces of plastic wrap, use two to cover your pastry board [or to lay overlapping on your counter]. Place the dough in the middle of the wrap. Put the other 2 pieces of wrap over the first - like a wrap sandwich. Now, roll out the dough between the wrap into a circle [No more sticky mess!]. When youve got the dough the right size, peel off the top layer of plastic wrap. Pick up the bottom wrap with the dough stuck to it, flip it over so that the dough is face down in the pie dish, and then slowly peel the plastic off the dough. Press the dough into the pie dish and sculpt the edges as you prefer.

Sprinkle the spinach over the dough.

Pour the crab onion mix over the spinach.

Sprinkle the feta cheese over the crab mix.

Pour the eggs over the cheese, filling the pie dish up to the edge of the crust.

Bake in the 375 oven for 40 minutes or until knife in the middle comes out clean.

Quiche is excellent just made, or the next morning for brunch.

Here are recommended sides:
Baked potato halves drizzled with seasoned rice vinegar, olive oil and sprinkled generously with garlic salt.

Baby greens salad with mint, edible flowers, and dill dressing.

To make dill dressing mix seasoned rice vinegar, olive oil, fresh pepper, and dash of dill.

Tall glass of fresh orange juice or mimosa.

Serves: Depends on how hungry you are

Oven: 375F.

Cooking Time: 40 minutes.

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