Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, chilled and cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 4-5 tablespoons ice water
  • 2 cups (150g) fresh spinach, chopped
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • 1 cup (100g) grated cheese (Gruyère, cheddar, or a blend)
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

Instructions:

  1. Combine flour, sugar, and salt in a bowl.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in ice water, a tablespoon at a time, until dough comes together.
  4. Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
  5. Preheat the oven to 375°F (190°C).
  6. In a sauté pan, heat olive oil over medium heat.
  7. Add chopped onion and cook until translucent (about 5 minutes).
  8. Stir in chopped spinach and cook until wilted, then remove from heat.
  9. On a floured surface, roll out the chilled dough to fit the pie dish.
  10. Transfer to the dish and trim edges.
  11. In a bowl, whisk together eggs, milk, nutmeg, salt, and pepper.
  12. Spread the sautéed spinach and onion over the pastry.
  13. Pour the egg mixture over the top.
  14. Sprinkle grated cheese evenly.
  15. Bake for 35-40 minutes or until the quiche is set and lightly golden on top.
  16. Allow the quiche to cool slightly before slicing and serving.