Spinach Gruyère Quiche

Ingredients

• 1.25 cups all-purpose flour
• 5 tablespoons cold unsalted butter, cubed
• ¼ teaspoon fine sea salt
• 4 tablespoons ice water
• 5 cups fresh baby spinach, loosely packed
• 1 tablespoon extra-virgin olive oil
• ½ whole medium yellow onion
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 4 whole large eggs
• ¾ cup heavy cream
• ¼ cup whole milk
• ⅛ teaspoon freshly grated nutmeg
• 1 cup Gruyère cheese, finely grated

Instructions

1. 1

   In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.25 teaspoon fine sea salt. Add 5 tablespoons of cold unsalted butter, cut into small cubes, to the flour. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible — this creates a flaky texture.

2. 2

   Drizzle 4 tablespoons of ice water over the flour mixture, stirring gently with a fork until the dough just comes together. Do not overmix — you want some small butter pieces to remain. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 20 minutes while you prepare the filling.

3. 3

   Preheat your oven to 400°F. On a lightly floured surface, roll the chilled dough into a 10-inch circle about 1/8 inch thick. Transfer it to a 9-inch tart pan with a removable bottom, gently pressing it into the corners and up the sides. Trim any excess dough at the rim.

4. 4

   Prick the bottom of the crust all over with a fork to prevent puffing. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 10 minutes until the edges are set and just beginning to color. Remove the weights and parchment, then bake for another 3-4 minutes until the bottom is pale golden. Set aside to cool while you make the filling. Reduce the oven temperature to 375°F.

5. 5

   While the crust blind bakes, prepare the spinach. Set a 12-inch skillet over medium heat and add 1 tablespoon extra-virgin olive oil. While the oil heats, dice 0.5 medium yellow onion into 1/4-inch pieces — you should have about 1/2 cup.

6. 6

   Once the oil shimmers, add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and softened. You'll smell a sweet, mild onion aroma. Add the 5 cups fresh baby spinach in large handfuls, stirring between additions as the spinach wilts down.

7. 7

   Continue cooking the spinach mixture for 2-3 minutes, stirring gently, until all the liquid has evaporated and the spinach is completely wilted and dry — any excess moisture will make the quiche watery. Season with 0.25 teaspoon fine sea salt and 0.125 teaspoon freshly ground black pepper. Spread the spinach mixture evenly over the bottom of the cooled crust.

8. 8

   In a medium bowl, whisk together 4 large eggs, 0.75 cup heavy cream, and 0.25 cup whole milk until smooth and completely combined. Add 0.125 teaspoon freshly grated nutmeg, 0.25 teaspoon fine sea salt, and 0.125 teaspoon freshly ground black pepper. Whisk to combine, tasting and adjusting seasoning as needed — it should taste slightly salty and subtly warm from the nutmeg.

9. 9

   Scatter 1 cup finely grated Gruyère cheese evenly over the spinach filling. Carefully pour the egg custard mixture over the cheese, filling the crust almost to the rim but not quite — you want about 1/4 inch of space to prevent overflow during baking.

10. 10

    Place the filled quiche on a rimmed baking sheet — this catches any spillage and makes handling safer. Bake at 375°F for 22-26 minutes, until the custard is set at the edges but still has a slight jiggle in the very center when you gently shake the pan. The center should read 160°F on an instant-read thermometer inserted halfway between the edge and center, about 1 inch from the edge.

11. 11

    Remove the quiche from the oven and let it rest on the baking sheet for 10 minutes — the residual heat will continue to cook the center and set it firmly, giving you clean slices. The quiche will firm up noticeably as it cools. Remove the tart ring by releasing the clip or pushing up the removable bottom, then carefully slide the quiche onto a cutting board.

12. 12

    Slice the quiche into 6 equal wedges using a sharp chef's knife dipped in warm water and wiped dry between cuts — this prevents the filling from sticking. Transfer each wedge to a plate and serve warm or at room temperature. The quiche is best eaten the same day but can be reheated gently in a 300°F oven for 10 minutes if made ahead.

Tools you’ll need

• medium bowl
• whisk
• pastry cutter or fork
• 9-inch tart pan with removable bottom
• rolling pin
• parchment paper
• pie weights or dried beans
• 12-inch skillet
• wooden spoon
• instant-read thermometer
• rimmed baking sheet
• sharp chef's knife
• cutting board

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