Cheese and Spinach Quiche

1Prepare the Pie Crust In a large bowl, mix the flour and salt (½ teaspoon). Add the cold butter cubes and cut into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

2Gradually add the ice water (¼ cup) while stirring the mixture with a fork until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

3Prepare the Quiche Filling Preheat the oven to 375°F (190°C). In a skillet, heat the olive oil (1 tablespoon) over medium heat. Add the chopped onion (1 small) and cook until soft and translucent.

4Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool.

5In a mixing bowl, whisk together the eggs (4 large), milk (1 cup), black pepper (½ teaspoon), nutmeg (¼ teaspoon), and salt (½ teaspoon). Stir in the shredded Gruyère cheese (1 cup).

6Assemble and Bake the Quiche Roll out the chilled pie crust on a floured surface and carefully transfer it to a 9-inch pie dish. Trim and crimp the edges.

7Spread the cooked spinach and onion (1 small) mixture over the pie crust. Pour the egg and cheese mixture over the spinach.

8Bake the quiche in the preheated oven for about 40-45 minutes or until the filling is set and the crust is golden brown.

9Let the quiche cool for a few minutes before slicing and serving. Enjoy this delightful cheese and spinach quiche warm or at room temperature.