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Make the Crust:
In a food processor, combine flour and salt. Pulse lightly.
Add cubed butter, pulsing until the mixture resembles coarse meal.
Whisk the egg and add it along with cold water while pulsing until a dough forms.
Roll out the dough, fit it into a tart pan, and trim the edges. Freeze for 20 minutes.
Prepare the Filling:
In a sauté pan, melt butter over medium heat. Add diced onion, seasoning with salt and pepper, and sauté until translucent.
Add spinach and sauté until wilted. Set aside to cool.
Combine the Egg Mixture:
In a large bowl, whisk together eggs, heavy cream, salt, pepper, and cayenne (or nutmeg).
Roughly chop the cooled spinach mixture and stir it into the egg mixture along with the grated cheese.
Assemble and Bake:
Preheat the oven to 350°F (175°C).
Pour the filling into the frozen crust and bake for 45-50 minutes or until the quiche is set and golden brown. If browning too quickly, cover with aluminum foil.
Serve:
Allow the quiche to cool slightly before slicing. Serve warm or at room temperature, paired with a fresh salad.
Serving Suggestions
Serve with a simple green salad or a light vinaigrette dressing.
For a brunch spread, offer alongside fresh fruit or pastries.
Cooking Tips
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