Quiche aux Épinards

Step 1

Mix flour and 0.5 tsp salt in a bowl. Add cold butter and rub with your fingers until mixture looks like breadcrumbs.

Step 2

Add ice water 1 tbsp at a time, tossing gently, until dough just holds together when squeezed.

Step 3

Form dough into a flat disk, wrap in plastic, and refrigerate for 15 minutes.

Step 4

Roll dough to 1/8-inch thick on a floured surface. Transfer to a 9-inch pie dish and trim edges.

Step 5

Prick bottom with a fork. Line with parchment and fill with dried beans or weights.

Step 6

Bake at 375°F for 12 minutes until pale. Remove parchment and weights.

Step 7

Heat 1 tbsp butter in a large skillet over medium. Sauté shallot until soft, about 2 minutes.

Step 8

Add spinach in batches and stir until wilted and any liquid evaporates, 3–4 minutes total.

Step 9

Whisk eggs and cream in a bowl with nutmeg, 0.5 tsp salt, and black pepper to taste.

Step 10

Stir spinach and shallot into egg mixture. Fold in gruyère.

Step 11

Pour custard into the par-baked crust. Smooth the surface.

Step 12

Bake at 375°F for 25–30 minutes until the center is set but still jiggles slightly when shaken.

Step 13

Let rest for 5 minutes before slicing. Serve warm or at room temperature.