For the pastry:

To make the pastry in a food processor:

• Add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold milk until it forms a ball. You may need more or less water or milk depending on the dough.


To make the pastry by hand:

• Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water. Remove and shape into a ball on a floured board. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 375°F/190°C.
• Remove the dough from the refrigerator. Roll out the other half onto a floured surface to a thickness of 1/8 of an inch. Cut a circle from the dough 1/2 inch larger than your pan and place into the pie dish allowing the edge to hang over.
• Cut a large circle of parchment paper or foil larger than the pan or and place on top of the pastry in the pie dish. Pour the dried beans to the center to weigh down the dough.
• Bake the crust for 15 minutes. Remove and allow to cool slightly.
• Turn the oven down to 325°F/165°C.

For the filling:

• To a bowl add the eggs, milk, cream, tarragon, salt and pepper.
• Place the baked pastry on a baking pan (to make it easier to move in and out of the oven).
• Sprinkle half of the cheese on the bottom of the quiche crust in an even layer. Arrange the spinach in an even layer over the cheese, then add the beans on top of the spinach. Slowly pour the egg mix into the crust so it is evenly distributed between the spinach. Use a fork to gently move the spinach around so it is evenly distributed. Sprinkle the rest of the cheese on top. Bake for 40-45 minutes until the top is golden brown and the quiche is set.
• Allow to cool before slicing.