Spinach quiche

A few years ago I came across a great recipe for a a light and crispy crust that I've been using ever since (Zin in taart; zoet & hartig) . It's simple and fast and always comes out perfect! It's especially easy if you have a food processor. Unfortunately mine broke down a while ago and has yet to be replaced...
Anyways for our family brunch last Easter I made this lovely spinach quiche, of course using this golden recipe :)

Ingredients crust:

• 125 gr unsalted butter
• 250 gr flour
• 3 tbsp grated cheese (the recipe calls for parmezan but I used regular matured cheese)
• 1 tsp salt
• 2 egg yolks (medium eggs)
• 2-3 tbsp ice water

Ingredients filling:

• olive oil
• 1 medium red onion, chopped finely
• 3 garlic cloves, chopped finely
• 600 gr frozen spinach (sort of thawed)
• 100 gr cream cheese
• 5 eggs
• 100 gr crumbled feta cheese
• nutmeg, salt and pepper for seasoning

Directions crust:

1. Sieve flour, cheese, butter and salt in a mixing bowl. Crumble the butter with your hands or a fork.
2. Now add the ice water to the egg yolks and whisk together. Add to your flour mixture. 
3. Mix in the egg with a fork then continue kneading it into a dough with your hands. Once you have a well blended dough, wrap it up in plastic foil and place in the refrigerator for at least 30 min.
4. Roll out the dough so it's approximately 0,5 cm thick.  Place in your quiche pan and trim of any excesses. With a fork prick holes over the bottom. 
5. Place some wax paper on top and pour in some dried beans*. Bake blind in oven for 10-15 min. Then brush with some egg wash and bake again for another 5-10 minutes.
   ~ The sides of my crust "shrunk" after baking blind, but I just added a new trim to fit the quiche pan and baked it as a whole with filling and all.

Directions filling

1. Sauté garlic in some olive oil until cooked. Place tomatoes in the pan with the skin down, season with some freshly ground black pepper and cook on medium to high heat to create a roasted like effect. Once tomatoes are done turn heat of and set aside. 
2. Sauté onion and garlic in some olive oil until cooked. Add in the spinach and cook until most of the liquid has evaporated. Season with freshly ground pepper, salt and some nutmeg.
3. In a large mixing bowl add spinach, cream cheese and eggs. Mix together with a fork then add in the crumbled feta cheese.
4. Pour the spinach cheese mixture in your baked crust and distribute the tomatoes on top.
5. Place quiche in oven and bake in 30-45 minutes.

* It's useful to have a special batch of "baking beans" on hand, personally I keep a bag of split peas I always use for blind baking.