Gluten Free Spinach Feta Quiche (with pastry recipe)

In 1-cup measuring cup combine water, sour cream and vinegar. Set aside.
Combine flour, sugar, salt and xanthan gum in food processor with dough blade. Process 10 seconds to combine.
Add cold butter from the freezer and process until combined into uniform crumb-like mixture.
Add sour cream mixture, process until a dough begins to form and stick together.
Using your hands, and sprinkling the dough with sweet rice flour, form it into a ball incorporating all the crumbs until you have a uniform texture.
Divide dough into 2 pieces and flatten each piece into a round thick disk shape. Wrap each piece in a generous amount of wax paper. Refrigerate for 20 minutes.

Whisk eggs, half-and-half, salt and pepper together in a large liquid measuring cup. Add spinach and stir with a fork. Set aside at room temperature.

Preheat oven to 375°F. Remove one piece of dough from fridge, unwrap and leave in the center of the wax paper. Lightly dust each side of the dough with sweet rice flour.
Use wax paper or plastic wrap on both sides of the dough to minimize the amount of sprinkling flour needed.* Using a rolling pin start in the center of the dough, rolling out toward the edges. Lift the rolling pin as you get close to the edge so the edges are not thinner than the rest of the pastry.
Peel the wrap back and lightly dust pastry so it doesn't stick. Flip the dough and dust again, always rolling out from the center. Continue rolling and flipping until you have an 11 or 12-inch circle of dough ⅛-inch thick.
Remove wrap and invert the dough into the pie plate. Quickly push the edges of the dough into the curved shape of the pie plate before it cracks.
To make a thick edge crust tuck the excess dough under itself, crimping the edge into the rim as you go. Alternately, use a knife to cut off the excess dough and simply push the dough into the rim of the pan with your thumb and fingers.
Chill pie crust in freezer for 15 minutes before baking.

Bake pie crust in preheated oven for 20 minutes.
Remove from oven, sprinkle bottom of crust with Parmesan cheese and bake another 5 minutes.
Place piecrust on wire rack and reduce oven temperature to 350°F. The crust must be warm when you add the filling.
Sprinkle feta cheese on the bottom of the crust. Pour egg mixture into crust until ¼ inch from the top. You may have some egg mixture leftover.
Place quiche on a rimmed baking sheet and return to oven. Bake 40-45 minutes until top is lightly browned and set. Insert the tip of a knife in the center. If it comes out clean it's done.
Let quiche cool before cutting. Reheat before serving if needed.