Lightly grease a small pie dish (mine was a round 7" / 18cm springform pan).
Mix the flours, salt, and starch in a large bowl. Add the butter and rub it into the flour until it resembles crumbs.
Beat the egg and add it to the flour mixture. It should come together as a sticky dough. However, if it doesn’t, add one teaspoon of cold water at a time until the mixture starts to come together.
Using your hands, scrape up the dough and form it into a rough ball. Put it back in the bowl, cover with cling film, and leave to rest in the fridge for 30 minutes. Heat the oven to 190°C (375°F).
Roll the dough out between two pieces of cling film or greaseproof paper until it is just under 1/4 inch thick. You might find that, even though it has been chilled, it isn’t amazingly co-operative! If that’s the case, don’t panic too much—just push the dough into place in the pie dish. Although its stickiness might make it a little tricky to roll out, it actually means it is very pliable and can easily be smoothed into place.
When ready, prick all over with a fork and put back in the fridge for another ten minutes to firm up again.
Bake for around 10 minutes, then remove from the oven. It should look bubbly and greasy—I nearly had a heart attack the first time, but it settles beautifully as it cools.
While the pie crust is cooling, make the filling. Whisk the eggs, sour cream, milk, tarragon, salt, and pepper together. Lastly, add the spinach.
Layer the goat’s cheese over the bottom of the crust, then pour over the egg mixture. Bake for around 20–30 minutes until the top is golden.
This pie makes the perfect lunch served with a crisp salad. Take a look at other ways to enjoy it.
