Spinach and Onion Quiche

Ingredients

• 1.25 cup All-Purpose Flour (sifted, room temperature)
• 1 tsp Salt (kosher or table salt)
• 0.5 cup Unsalted Butter (cold, cut into small cubes)
• 1 Large Egg (room temperature, for crust)
• 1 tbsp Water (cold)
• 10 Large Eggs (room temperature, for filling)
• 1 cup Heavy Cream (35%+ fat, pourable)
• 1 tsp Salt (for filling)
• 0.25 tsp Freshly Cracked Black Pepper (to taste)
• 0.125 tsp Cayenne Pepper (optional for a kick)
• 0.125 tsp Ground Nutmeg (optional alternative to cayenne)
• 0.5 cup White Onion (diced, about 1 small onion)
• 6 oz Fresh Spinach (washed, dried)
• 0.5 cup Gruyère Cheese (grated)

Instructions

1. Make the crust dough

   Combine 1.25 cup flour and 1 tsp salt in the food processor and pulse briefly. Add 0.5 cup cold butter cubes and pulse until the mixture resembles coarse meal. Whisk 1 egg with 1 tbsp water, drizzle into the processor and pulse until a cohesive dough forms.

   Time: PT5M

2. Roll and fit the crust

   Wrap the dough in plastic wrap and let rest 5 minutes (optional). On a lightly floured surface roll out quickly to about 1/8‑inch thickness. Gently press into the removable‑bottom tart pan, crimp the edges, trim excess with a paring knife, and press the sides with your fists to seal.

   Time: PT10M

3. Freeze the crust

   Place the prepared crust (still in the tart pan) in the freezer for at least 20 minutes to firm up before baking.

   Time: PT20M

4. Sauté onions and spinach

   Melt 1 tbsp butter in a large sauté pan over medium heat. Add the diced onion, season with salt and pepper, and cook until translucent, about 5 minutes. Add the 6 oz fresh spinach and sauté until wilted, about 3‑4 minutes. Remove from heat and let cool.

   Time: PT10M

5. Whisk the egg custard

   In a large bowl, whisk 10 eggs until smooth. Add 1 cup heavy cream and whisk again. Stir in 1 tsp salt, ¼ tsp freshly cracked black pepper, and ⅛ tsp cayenne pepper (or nutmeg if you prefer).

   Time: PT5M

6. Combine vegetables and cheese

   Roughly chop the cooled spinach‑onion mixture, add it to the egg‑cream mixture, and fold in 0.5 cup grated Gruyère cheese.

   Time: PT5M

7. Bake the quiche

   Preheat the oven to 350°F. Pour the custard filling into the chilled crust. Bake for 45‑50 minutes, watching for a golden top. If the surface browns too quickly, cover loosely with aluminum foil. The quiche is done when the center is set and no longer jiggles.

   Time: PT50M

   Temperature: 350°F

8. Cool and serve

   Remove the quiche from the oven and let it rest for 10 minutes before slicing. Use the removable bottom to lift the quiche out of the pan, then cut into wedges.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

20 g

Fat

25 g

Fiber

2 g