spinach ricotta pie (quiche)

from the original Moosewood Cookbook by Molly Katzen

crust:
1 c flour (a mixture of 3/4 c all purpose and 1/4 c whole wheat is ideal)
1/4 t salt
1/3 c unsalted butter, chilled well and cut into small pieces
3 T buttermilk

working quickly, cut butter into flour and salt until thoroughly blended. add about 3 T buttermilk and combine until dough sticks together in a ball. cover or wrap in plastic wrap and chill for at least an hour.

filling:
1 lb ricotta cheese
3 beaten eggs
12 oz chopped spinach
1 small onion, diced
unsalted butter
1/2 t salt
1/2 t black pepper
1/2 t dried basil
3 T flour
1 c grated cheese (a mixture of fontina and cheddar is nice)
dash nutmeg
1 c sour cream
parmesan cheese (if desired)
paprika (if desired)

preheat oven to 375 degrees. saute spinach and onion in butter with salt, pepper, and basil until just wilted. let cool. mix together cheese, eggs, flour, cheese and nutmeg. stir in spinach mixture. roll out dough to line bottom and sides of glass pie plate. spread filling in unbaked crust.

top with sour cream, spread to the edges. sprinkle with parmesan cheese and paprika.

cook for 40-45 minutes until set. serve hot.