Savory Mushroom and Spinach Quiche

Preparation of the Crust 1. In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. 2. Add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for 30 minutes.

Preparation of the Filling 1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened. Add the minced garlic and cook for another minute. 2. Add the sliced mushrooms and cook until they release their liquid and start to brown. 3. Stir in the chopped spinach and cook until wilted. Remove from heat and let the mixture cool. 4. In a separate bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. 5. Stir in the cooled mushroom and spinach mixture, then fold in the shredded Gruyere cheese.

Assembly and Baking 1. Preheat the oven to 375°F (190°C). Roll out the refrigerated dough on a floured surface and carefully transfer it to a 9-inch pie dish. Trim any overhang and crimp the edges. 2. Pour the mushroom and spinach filling into the prepared crust. Sprinkle with additional shredded Gruyere cheese. 3. Bake in the preheated oven for 40-45 minutes, or until the quiche is set and the crust is golden brown. Allow it to cool slightly before slicing and serving.