For the crust: In the bowl of a food processor, pulse together the flour and 6 T of the butter until the mixture resembles course crumbs. With the machine running, slowly pour in the 1/4 cup water, stopping the machine as soon as it comes together. Form the dough into a ball, and flatten it to a disc. Wrap in plastic and place in the freezer for 25 minutes.

Flour a work surface and roll out the dough to a 1/8" thickness. Press it in to a quiche pan, pie plate or springform pan. Place back in the freezer for another 20 minutes.

Preheat the oven to 375F.

Prick the pastry using a fork, line it with foil and fill with rice, dry beans, or pie weights. Place in the oven for 20 minutes.

In a large skillet over medium heat. brown the sausage, using a spoon or chopper to break it up into small pieces. Remove to a small bowl and set aside.

Add the remaining 2 T butter to the pan and add the mushrooms. Saute until golden brown. Add the spinach and saute until wilted.

Add the eggs and cream to the pitcher of a blender and blend on high until whipped and frothy (you can also do this by hand, but it takes about 10 seconds in a blender), season with salt and pepper.

Remove the pan from the oven and carefully remove the weights. Add the sausage, mushrooms and spinach into the crust, spreading to the edges, then pour the egg mixture over. Top with the cheese.

Return to the oven for another 30 minutes, until the filling is set and the top has browned. Cool to warm before cutting and serving.