Spinach and Artichoke Quiche

To make the crust place flour and salt in a food processor and pulse to combine. Add butter and pulse until butter is slightly larger than the size of peas. Add water 1 tablespoon at a time until mixture starts to come together. Dump dough out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate until firm, 30 minutes. Preheat oven to 375°. On a lightly floured surface roll crust out to a ¼” thick and drape over a 9” pie plate. Fold excess crust under itself and crimp the edges. Place in freezer until ready to use. Make the filling: Whisk together eggs, cream, garlic powder, and red pepper flakes. Season with salt and pepper. Set aside. Poke bottom of crust all over with a fork then scatter spinach, artichoke, and cheddar over the crust. Pour in egg mixture then sprinkle with parmesan. Bake until crust is golden and quiche is just set, 35 minutes. Let rest 15 minutes before serving.