Make The Pie Crust

• Mix flour and butter with a pastry cutter, two knives, or a food processor.
• Slowly add cold water until the dough starts to come together and forms a ball.
• Roll out the dough and place it in a greased 9-inch round pan. Gently press the dough along the bottom and up the sides. Chill the crust for at least 30 minutes, and up to 24 hours.
• When you’re ready to make your quiche, place a sheet of parchment paper in the bottom and up the sides of the pie crust, and fill the pie with weights, dried beans or rice. Blind bake the pie crust with the weights, for 15-20 minutes at 375 degrees, then remove the parchment and weights (careful - they’ll be hot!). Use a fork to prick holes in the bottom of the pie crust, then place the crust back in the oven. Bake for about 7-8 minutes, or until the bottom crust is beginning to brown.
• While your crust is baking, prepare your filling. Start by melting the butter over medium heat and add the diced onions. Saute the onions until translucent, about 5 minutes.
• Turn the heat up slightly and add the spinach, a handful at a time, cooking until the spinach has started to wilt/cook down. Remove from heat.
• In a small bowl, whisk the whole milk, 5 eggs, nutmeg, salt and pepper together well.
• Add the cooked spinach and onions to the tart using a slotted spoon (you don’t want the extra water from the cooked spinach), spreading them evenly. Sprinkle the top with the cheese, then very slowly, pour the egg mixture over the top. Do not overfill your tart/pie pan - you don’t want the custard to spill over.
• Bake the quiche. Place a foil-lined pan under the quiche, and place the entire thing in the oven. Bake at 375 degrees for 40-45 minutes, until the center is completely set. (Note - this may be shorter or longer depending on your oven so watch the quiche carefully and check it at around 30 minutes.) Allow the quiche to cool for 10-15 minutes before slicing and serving.