Homemade shortcrust pastry:

• In a large bowl, combine the flour and salt. Add the cold butter, cut into small cubes.
• Using your fingertips, rub the dough together until it has a slightly crumbly texture, like fine sand. Yes, we're doing it the old-fashioned way, no machines for the lazy!
• Gradually add the cold water, then form a ball of dough. There's no need to overwork it, otherwise it will become elastic.
• Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. (A little patience... it makes all the difference to the final result.)
  

The filling:

• Meanwhile, sauté the chopped onion in a drizzle of olive oil. Then add the frozen spinach and cook until it has released all its water. Drain well: a soggy quiche is the enemy.
• In a bowl, whisk the eggs with the cream and milk. Season with salt and pepper, and add a pinch of nutmeg. The chef's touch that makes all the difference.
  

Assembly and cooking:

• Roll out the shortcrust pastry on a floured work surface, then line a tart tin with it.
• Place the spinach and onion on the pie base, then pour over the egg and cream mixture.
• Sprinkle generously with grated cheese (don't be afraid, it's the touch that makes everyone at the table smile).
• Bake at 180 °C (350 °F) for 35 to 40 minutes, until the quiche is golden brown and firm in the center.
• Let it cool for a few minutes before serving… if you can resist the urge to cut into it right away!