Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • 2-3 tablespoons ice water
  • 2 cups (150g) fresh spinach, chopped
  • 1 cup (240ml) heavy cream
  • 3 large eggs
  • 1 cup (100g) shredded cheese (such as Gruyere or Cheddar)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)

Instructions:

  1. In a mixing bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough holds together.
  2. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  3. Preheat your oven to 375°F (190°C).
  4. In a separate bowl, whisk together cream, eggs, salt, pepper, and nutmeg. Sauté the chopped spinach in a skillet over medium heat until wilted (about 2-3 minutes). Stir in half of the cheese into the cream mixture.
  5. Roll out chilled dough on a floured surface to about 1/8-inch thick. Carefully place the dough into the pie dish and trim excess. Pour the spinach mixture into the pastry shell, and top with the remaining cheese.
  6. Bake for 30-35 minutes, or until the quiche is puffed and set. A knife inserted in the centre should come out clean.
  7. Allow to cool for 5-10 minutes before slicing.