b'Green Eggs & HamSpinach, Ham and Cheese QuicheDANNY BORTNICKServes 6FOR THE PIE DOUGH:1 pound all-purpose flour1V teaspoons salt 8 ounces unsalted butter, at room temperature 1 egg 1 tablespoon plus 1 teaspoon ice water 1 teaspoon lemon juice FOR THE QUICHE FILLING (yields 6 cups):V bag (8 ounces) spinach Ice water1 cup smoked Virginia ham, diced 1V cups Wisconsin Gruyre, shredded 10 eggs2C/d cups milk 1 cup heavy cream 1V teaspoons salt, plus extra for blanching the spinach 1V teaspoons black pepper V teaspoon nutmeg Marinated heirloom tomatoes and purslane or watercress, for garnishTO PREPARE THE PIE DOUGH:Either by hand using a mixing bowl or using a stand mixer with the paddle attachment, blend together the flour, salt and butter at low speed, scraping down the sides of the bowl as necessary. Combine the egg, water and lemon juice. Incorporate the liquid with the flour mixture and blend only until it forms a dough. Do not overmix. The dough should be smooth and shiny. Cover the dough and refrigerate a minimum of 2 hours.When the dough is well rested, roll it out to W-inch thickness. Place the dough over the top of a tall 9-inch springform pan and gently set it into the pan. The interior sides and bottom of the pan will need to be covered with a continuous piece of dough. The edge of the dough should slightly overhang the top of the pan (to help reduce shrinking). Place the dough back into the refrigerator and chill for 30 minutes (to help reduce cracking). Meanwhile, preheat the oven to 300 degrees. After chilling the dough, fill it with pie weights or dried beans and bake 15 to 20 minutes. Set aside to cool. 16'