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Dairy
Medium
5 Hours, 40 Minutes
Diets 
2 cups Mishpacha Flour, plus a bit extra for surface
1 teaspoon kosher salt
11 tablespoons butter (1 stick plus 3 tablespoons), chilled and cut into small cubes
1/2 cup ice-cold water
1 tablespoon Gefen Olive Oil
1 shallot, chopped
1 clove garlic, chopped
8 ounces Beleaf Frozen Broccoli, thawed and chopped
8 ounces frozen spinach, thawed
4 ounces Ta’amti Feta Cheese
2 ounces cheddar cheese, grated
6 eggs
3 egg yolks
1 and 3/4 cups heavy cream
1 cup milk
3 tablespoons chopped chives
1 teaspoon kosher salt
ground Gefen Black Pepper
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, whisk together flour and salt. Using your fingers, work butter into the flour until the largest pieces are pea-sized.
Drizzle in ice-cold water and mix to incorporate.
Turn dough out onto a lightly floured work surface and knead well. Shape into a disk and wrap in plastic wrap. Refrigerate for two hours.
On a lightly floured surface, roll out the dough to form a 14-inch circle. Transfer to a nine-inch springform pan.
Press the dough into the bottom and sides of the pan, smoothing it out so there are no creases. Freeze 20 minutes, until firm.
Line the top of the dough with Gefen Parchment Paper and cover with beans to weigh it down.
Bake until golden brown, about 45 minutes. Remove the parchment paper and beans and let the crust cool.
Reduce oven temperature to 325 degrees Fahrenheit.
Heat oil in a large skillet over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened (about five minutes).
Add broccoli and cook, stirring occasionally, until tender (about five minutes).
Add spinach and cook three more minutes. Let cool and stir in the feta and cheddar.
In a bowl, whisk together eggs, egg yolks, heavy cream, and milk just to combine. Add chives and season with salt and pepper.
Add vegetable mixture to the cooled crust and pour the egg mixture on top.
Bake until filling is set, about one to one and a half hours. Let cool before removing from pan and slicing.
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