Spinach Feta Quiche

0 Preheat oven to 350 F
1 Place a round piece of parchment paper in a 10-inch pie mold with a removable bottom. Roll out the pie dough and place it inside the mold. Add another large piece of parchment paper over it, and place your pie weight nicely dispersed on the bottom. Bake for 5 to 7 minutes. Remove the pie from the oven and let it cool. Remove the weights and toss the top parchment paper.
2 Bring a large pot of salted water to a boil, and blanch the spinach for about 3 to 4 minutes. Drain and squeeze as much water as you can.
3 Distribute the spinach and the cherry tomato halves as evenly as possible on the bottom of the pastry dough. Sprinkle ¾ of the feta cheese over it.
4 Whisk the eggs, heavy cream, salt and pepper to taste. Once well incorporated, add the feta crumbles to the mixture and give it another whisk.
5 Set the tart pan on a sheet pan, pour the egg-cream mixture into the shell. Sprinkle the remaining feta over your quiche.
6 Bake at 350 F for 30 minutes. Your quiche should be golden, and the egg cream mixture set.
7 Let it rest for 5 minutes, and enjoy.