Preparation Steps:

• Begin by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the all-purpose flour and salt. Add the ice-cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough holds together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• After chilling, place the dough on a lightly floured surface. Using a rolling pin, roll the dough into a circle about 12 inches in diameter. Carefully transfer the rolled-out dough to your pie dish, pressing it gently into the corners. Trim any excess dough hanging over the edges.
• To prevent a soggy bottom, pre-bake the crust for about 10 minutes in the preheated oven. Remove it from the oven and set aside to cool slightly.
• In a large bowl, whisk together the eggs and half & half until well blended. Stir in the shredded fontina cheese, Italian seasoning, salt, onion powder, garlic powder, and black pepper. Mix in the thawed spinach, sun-dried tomatoes, and feta cheese (or olives if you prefer).
• Pour the filling mixture into the pre-baked crust, spreading it evenly.
• Bake the quiche in the oven for 45-50 minutes, or until the edges are golden brown and the filling is set. A knife inserted into the center should come out clean.
• Once baked, allow the quiche to cool for at least 15 minutes before slicing. This resting time helps the filling set further, making it easier to cut clean slices. Serve warm and enjoy!