For the pie dough, stir together the flour and salt, add in the cold butter and using a fork, pastry cutter or your hands begin to crumble until butter pieces are the size of peas.
Slowly add in a drop of water at a time until dough comes together and forms a flat disk. Wrap with saran and chill for 15-30 minutes.
For the filling whisk up the eggs, salt, pepper and nutmeg. Add in the greek yogurt and water. Add in the spinach and cheddar.
Once pie dough has chilled, roll out and place into a 9 inch pie pan, blind bake for 10 minutes (place a piece of parchment on top of rolled out dough, add baking beans or dry rice to weigh parchment down). Blind baking ensures a flaky crust before adding filling.
After blind baking, add apple sausage into an even layer on top of crust, pour filling in and arrange tomato slices on top (they should float and not sink to bottom).
Bake for 25-30 minutes until egg custard has cooked through.
Quiche can be eaten immediately or tastes great the room temperature or heated up the next day as well!
