1 1/2 cups of all-purpose gluten-free flour
1 teaspoon granulated sugar
1/2 teaspoon salt
113g cold unsalted butter, cut into cubes
1 large egg yolk
1/4 cup buttermilk
*Note, for an quick easy crust (and if you’re not gluten intolerant) you can alternatively use frozen shortcrust pastry.
85g cream cheese, room temperature
1/3 cup of milk
155g fresh spinach leaves chopped finely (washed)
1/2 cup grated cheddar
1/4 cup grated parmesan
4 – 6 green onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 220 degrees.
To make the crust:
In a medium bowl, whisk together flour, sugar, and salt. Add cold butter into the flour mixture working the butter with your fingers. In a small bowl combine the egg yolk and buttermilk. Create a well in the butter and flour mixture and pour in the egg and buttermilk mixture. Use a fork to bring to dough together. Transfer the sticky dough onto a lightly floured surface. Sprinkle generously with flour. Shape dough into a disk and wrap in plastic wrap. Allow the dough to rest in the fridge until firm as the dough will be easiest to roll out when it’s cold.
Once firm, roll out the crust on a well-floured work surface, roll out the pie crust into about an 27 cm circle. I like to cut a circle of pastry for the bottom, then create separate strips for the sides. Crimp the sides and press down sides to bottom with fingers.
To make the filling:
Beat cream cheese in medium bowl until smooth and gradually beat in milk and eggs. Mix in remaining ingredients.
I blind bake the crust for 10 minutes in the oven before pouring in the filling mixture. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.