Spinach, Feta, Sun-Dried Tomato Quiche with Cassava Crust (Edit recipe)

Crust

1. In a food processor, combine Otto's Naturals - Cassava Flour and salt by pulsing briefly.
2. Add cold butter and process until butter is the size of peas, about 5 seconds.
3. Add ice water, one Tablespoon at a time, until just moistened and crumbly.
4. Transfer dough to a lightly floured work surface and shape into a disk. Using parchment paper or a silpat here will make transferring to your pie plate easier later.
5. Use a rolling pin to roll the dough into a circle big enough that it hangs over the sides of your pie pan.*
6. Transfer pie crust to a 9-inch pie pan and use your fingers to press against the sides. Crimp top if desired. (Tip: If using parchment or silpat you should be able to flip your flattened dough over onto your pie plate and patch any cracks with a little ice water.)
7. Refrigerate while you prepare desired filling.

Filling

1. Preheat the oven to 350 degrees F.
2. Whisk together eggs, milk, and salt until combined.
3. Add spinach, sun dried tomatoes and feta to the bottom of the crust.
4. Pour in egg mixture.
5. Place into pre-heated oven and bake for 45 minutes.
6. Remove from the oven and let cool.
7. Slice into 8 pieces. Enjoy!