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Spinach Quiche
Homemade pastry crust:
- In a large mixing bowl, pour the flour and salt. Add the cold butter cut into small cubes.
- With your fingertips, rub the dough until you get a slightly grainy texture, like fine sand. Yes, we're doing this the old-fashioned way, no machines for the lazy!
- Gradually add the cold water, then form a ball of dough. No need to work it too much, otherwise it becomes elastic.
- Wrap the dough and let it rest for 30 minutes in the refrigerator. (A little patience... it makes all the difference to the final result.)
The filling:
- Meanwhile, sauté the sliced onion with a drizzle of olive oil. Then add the frozen spinach and cook until they release all their water. Drain well: a soggy quiche is the enemy.
- In a bowl, beat the eggs with the cream and milk. Season with salt and pepper and add a pinch of nutmeg. The chef's detail that makes all the difference.
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